Smoked snoek and calamari salad with chickpeas
(Serves 4)
| Ingredients | |
| 1 | packet baby leaves (lettuce) |
| 400g | smoked snoek |
| 2 | large carrots, peeled and cut into thin matchstick strips |
| 1 | cucumber, seeded and cut into crescents |
| 1 | spring onion, snipped |
| 2 | green apples, thinly sliced |
| 5 | radishes, thinly sliced |
| 1x400g | tinned chickpeas, rinsed and husks removed |
| Salad dressing | |
| 100ml | mayonnaise |
| 50ml | plain yoghurt |
| 25ml | honey |
| 25ml | lemon juice |
Seasoning Method:
- Mix all the salad dressing ingredients together and toss well with chickpeas.
- Scoop chickpeas onto a salad platter and pile the salad leaves and rest of salad ingredients on top.
Chef’s tip: You can also use marinated baby calamari tubes with the snoek.
