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Slow-roasted leg of lamb with tahini sauce

5–6 hours

Christmas recipes

Snoek with atchar

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

1 whole snoek, butterflied
4 T vegetable oil
sea salt and freshly ground black pepper, to taste
400 g Woolworths Rosa tomatoes
1 x 400 g jar Woolworths jalapeño atchar
3 Woolworths Padron peppers, sliced
1 sprig curry leaves
1 T honey
100 g Woolworths snacking cucumbers, sliced lengthways, for serving
watercress, for serving

Method

1. Preheat the oven to 220°C. Pat dry the snoek with kitchen paper and rub with half the vegetable oil and season liberally. Roast for 25–30 minutes, or until the flesh is cooked through and flakes easily.

2. Roughly chop half the tomatoes and cut the rest into wedges. Mix the jalapeño atchar, peppers and chopped tomatoes.

3. Heat a pan and add some oil. Flash-fry the curry leaves, add the atchar mixture and char, then add the honey and season to taste. Tip the raw tomato wedges into the atchar mixture.

4. To serve, place the snoek onto a large platter and dress with the tomato atchar. Serve with the cucumber and watercress.

Find more seafood recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

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