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


  • 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

  1. Preheat oven to 180°C.
  2. Place the snoek on an oven tray lined with foil.
  3. Brush the snoek with the apricot jam and season with salt, lemon pepper & dried dill.
  4. Add the garlic, zest, and juice of the lemon, then drizzle over olive and lightly massage into the flesh of the fish.
  5. Bake for 20 – 25 minutes until golden brown and cooked through.
  6. For the dressing:
  7. Add all ingredients into a blender and blend until smooth.
  8. Season to taste with salt & pepper.
  9. Serve snoek immediately with roasted potatoes, roasted tomatoes, and dressing on the side. Enjoy!


  • 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

  1. Start by preparing the quinoa according to packet instructions, then allow it to cool down completely.
  2. Once the quinoa is cool, place into a large bowl add in chickpeas, cucumber, cherry tomatoes, onion, carrots, parsley, cumin, and seasonings.
  3. Mix until well combined and place into the refrigerator.
  4. 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.
  5. Season to taste with salt & pepper.
  6. Serve salad in a bowl with vinaigrette on the side, Enjoy!

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