Who knew creating deliciously nutritious food would be so quick and easy? These smoked snoek bowls with veggies and brown rice are super simple and healthy, plus you only need five ingredients to get going!

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
1 cup brown rice, cooked
½ cucumber, thinly sliced
400 g smoked snoek, flaked
1 cup vegetable pickle
1 avocado

METHOD
1. Assemble the bowls by layering the rice, cucumber, snoek, pickles and sliced avocado. Season to taste and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

The post Smoked snoek bowls with veggies and brown rice appeared first on MyKitchen.

This beautifully plated and fancy-sounding dish will come together in mere minutes with ingredients from the ready-made section of your local supermarket. Serve this gorgeous pumpkin soup to start the next time you have guests over and they’ll think you’ve been slaving away for hours. But don’t worry, we won’t tell…

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
500 g ready-made pumpkin soup
1 mini baguette
½ cup plain cream cheese
200 g smoked snoek, deboned and flaked
100 g artichokes, chargrilled and marinated
4 Peppadews, thinly sliced
80 g sugar snap peas, steamed
Micro-rocket, to garnish

METHOD
1. Warm the soup over medium heat.
2. Cut the baguette in quarters so you have four long, thin slices. Toast the slices.
3. Put the cream cheese in a piping bag and pipe on to each piece of bread in dollops.
4. Arrange the snoek, artichokes, Peppadews and sugar snap peas between the dollops of cream cheese. Garnish with micro-rocket.
5. Divide the warm pumpkin soup between four bowls and serve with the crostini.

The post Pumpkin soup with smoked snoek and Peppadew crostini appeared first on MyKitchen.

Snoek is packed with protein, locally sourced and safely sustainable. You do need to be careful of all those tiny bones though, so make sure you are buying any smoked snoek or fresh fish from a trusted community fishery.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp honey
Zest and juice of 1 lemon
1 red onion, peeled and sliced
400g smoked snoek, shredded and bones removed
2 cups shredded white cabbage
2 spring onions, sliced, plus extra to garnish
1 green chilli, chopped
8 taco shells
½ cup grated cheddar

METHOD
1. Put the balsamic vinegar, soy sauce, honey, zest and juice of ½ a lemon, and onion in a jar. Close the lid and shake until well combined. Leave to stand for 10 minutes, then strain out the liquid and set aside the pickled onion.
2. In a bowl, mix together the pickled onion, smoked snoek, cabbage, spring onion, chilli, and remaining lemon zest and juice.
3. Fill the taco shells with the snoek mixture, top with grated cheddar, garnish with spring onions and serve.

There are plenty of ways to enjoy this protein-packed, locally sourced goodness! Like one of SA’s best-loved street foods, traditional fish and chips.

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