Snoek and nectarine salad with curry dressing

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

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.


Mix all the ingredients well.


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)

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