Snoek and nectarine salad with curry dressing

Drum
4 servings Prep: 20 mins, Cooking: 15 mins

By Food24 November 19 2018
Recipe Disclaimer
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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)



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