Snoek and nectarine salad with curry dressing

Snoek and nectarine salad with curry dressing
Snoek and nectarine salad with curry dressing
Prep Time: 20 min
Servings: 4
Cooking Time: 15 min
Ingredients
  • - pinch of ground cumin
  • - juice of ½ lemon
  • 125ml - plain yoghurt
  • 120g - mixed salad greens
  • 15ml - curry powder
  • - juice of ½ lemon
  • - salt
  • - 4 nectarines, sliced
  • - 1 small snoek, butterflied
  • - juice of ½ lemon
  • 30ml - olive oil
  • 2,5ml - turmeric
  • 60ml - mayonnaise
  • 15ml - peach chutney
  • - freshly ground pepper (optional)
  • - salt and freshly ground pepper
  • - salt and freshly ground pepper
  • - 1 small snoek, butterflied
Method

Line a large baking sheet with foil and grease with nonstick spray.

1 Put the snoek, skin side down, on the prepared baking sheet. Season with salt, pepper and the lemon juice. Drizzle the oil over and grill for 15 minutes or until the snoek is cooked through. If you’re using leftover braaied snoek, skip this step.

2 DRESSING

Mix all the ingredients well.

3 SALAD

Arrange the nectarines and salad greens on a large salad platter or four individual salad plates.

4 Roughly flake the snoek, taking out as many bones as possible. Arrange on the salad and drizzle the dressing over. Season with pepper (if using)

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24