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Pickled fish with lemon sorbet and chilli-nectarine sambal

Pickled fish with lemon sorbet and chilli-nectarine sambal

Name: Juicy watermelon salad with cucumber and chilli yoghurt
Prep time: 25 min
Cook time: PTM
Total time: 25 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: medium-sized watermelon 1⁄2,cucumber 1,green mango, peeled 1,Woolworths baby herb leaves 30g,fresh mint 15g,For the dressing, mix: ,extra virgin olive oil 2T,coriander roughly chopped 2T,parsley roughly chopped 2T,lime, juiced 1,ginger piece, finely grated 1 x 2cm,For the chilli yoghurt, mix: ,Greek yoghurt 2cups,red chillies, roughly chopped 2

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 500 g Woolworths hake pickled
1 litre Woolworths lemon sorbet microherbs, to garnish
1 red chilli, thinly sliced, to garnish

For the chilli-nectarine sambal, mix:

4 ripe nectarines, stoned and roughly chopped
1 red chilli, thinly sliced
1 lemon, juiced
4 T coriander, chopped

Method

Divide the pickled fish between 4 serving dishes. Add a scoop of lemon sorbet to each dish, garnish with the microherbs and chilli. Serve with the chilli-nectarine sambal.

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This is a test recipe

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Pickled fish with lemon sorbet and chilli-nectarine sambal

Ingredients

Method