Name: Snoek and nectarine salad with curry dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fish/Seafood
Ingredients: snoek butterflied; snoek butterflied; salt and freshly ground black pepper; salt and freshly ground black pepper; lemon halved, juice only; lemon halved, juice only; 30 ml fresh chillies 573; 60 ml mayonnaise; 125 ml yoghurt plain; lemon halved, juice only; 15 ml chutney peach; 15 ml curry powder; 2,5 ml turmeric; cumin pinch, ground; salt; nectarines sliced; 120 g lettuce mixed salad greens; freshly ground pepper

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Ingredients (18)

	snoek — butterflied
	snoek — butterflied
	salt and freshly ground black pepper
	salt and freshly ground black pepper
	lemon — halved, juice only
	lemon — halved, juice only
30 ml	fresh chillies — 573
60 ml	mayonnaise
125 ml	yoghurt — plain
	lemon — halved, juice only
15 ml	chutney — peach
15 ml	curry powder
2,5 ml	turmeric
	cumin — pinch, ground
	salt
	nectarines — sliced
120 g	lettuce — mixed salad greens
	freshly ground pepper

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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)