Roasted Snoek with Quinoa & Chickpea Salad
Oven roasted Snoek with cucumber and basil dressing served with roasted vine tomatoes and roasted garlic and herbs baby potatoes, with a quinoa and chickpea salad. Wow!
All recipes by Tiffany Kate-Lyn Matthews
Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour
Ingredients:
- For the snoek:
- 800g WW Lightly smoked Whole Snoek
- ½ cup apricot jam
- 1 Tbsp lemon pepper
- 1 tsp woolies freeze-dried dill
- 2 cloves garlic, minced
- zest of 1 lemon
- juice of half lemon
- 2 Tbsp olive oil
- Salt & pepper
- For the basil & cucumber dressing:
- 1 cup fresh basil
- ¼ cup grated cucumber, drained
- 2 tsp lemon zest
- 1 Tbsp olive oil
- ¼ cup double-cream plain yoghurt
- 1 tsp salt
- 1 tsp pepper
- To serve:
- WW Baby potatoes with garlic butter, roasted
- WW Mediterranean vine tomatoes, roasted
How To Make Roasted Snoek
- Preheat oven to 180°C.
- Place the snoek on an oven tray lined with foil.
- Brush the snoek with the apricot jam and season with salt, lemon pepper & dried dill.
- Add the garlic, zest, and juice of the lemon, then drizzle over olive and lightly massage into the flesh of the fish.
- Bake for 20 – 25 minutes until golden brown and cooked through.
- For the dressing:
- Add all ingredients into a blender and blend until smooth.
- Season to taste with salt & pepper.
- Serve snoek immediately with roasted potatoes, roasted tomatoes, and dressing on the side. Enjoy!
Ingredients:
- 2 cups Woolworths white quinoa, prepared according to packet instructions
- 1 tin chickpeas, drained
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 carrot, peeled & julienned
- Handful parsley, chopped
- 1 tsp ground cumin
- salt & pepper, to taste
- For the citrus vinaigrette:
- 3 Tbsp lemon juice
- 1 garlic clove, minced
- ½ tsp Dijon mustard
- ½ cup olive oil
- 1 tsp honey
- salt & pepper, to taste
How To Make Quinoa & Chickpea Salad
- Start by preparing the quinoa according to packet instructions, then allow it to cool down completely.
- Once the quinoa is cool, place into a large bowl add in chickpeas, cucumber, cherry tomatoes, onion, carrots, parsley, cumin, and seasonings.
- Mix until well combined and place into the refrigerator.
- Meanwhile make the vinaigrette, add lemon juice, garlic, mustard, and honey into a small mixing bowl and whisk until combined, then pour in olive oil and continue whisking.
- Season to taste with salt & pepper.
- Serve salad in a bowl with vinaigrette on the side, Enjoy!