Peri-Peri and Chutney Snoek

For the Braai Snoek:

30ml (2 Tbsp) olive oil 

1 x Food Lover’s Braai Snoek 

80ml (1/3 cup) Food Lover’s Creamy Peri-Peri Sauce 

80ml (1/3 cup) Food Lover’s Chutney Sauce 

Salt and pepper, to taste 

2-4 lemon slices 

6 baby leeks 

100g cherry tomatoes

For the Sugar Snap Pea Salad:

80ml (1/3 cup) extra virgin olive oil 

30ml (2 Tbsp) white wine vinegar 

1 clove garlic, grated 

5ml (1 tsp) wholegrain mustard 

5ml (1 tsp) lemon juice 

Zest of half a lemon 

2.5ml (1/2 tsp) honey 

Salt and pepper, to taste 

1 packet (100 g) sugar snap peas, thinly sliced lengthwise 

250g multicolour cherry tomatoes, halved

For the Garlic Rosemary Sweet Potatoes:

2 large sweet potatoes, cut into wedges 

Oil for frying 

2 cloves garlic, minced 

4 sprigs rosemary, finely chopped 

60g (1/4 cup) butter, melted 

Pinch of salt

For the Braai Snoek:

1. Prepare some hot coals on the braai or preheat the oven to 200˚C. 
2. Prepare a large oven tray with olive oil, greasing generously to prevent sticking. Open up the braai snoek and lay it skin-side down onto the tray. 
3. In a small bowl, combine the creamy peri-peri sauce, chutney, salt and pepper. Brush the snoek with the sauce and add the tomatoes, lemons and baby leeks around the fish. Bake in the oven for 30-40 minutes or until the sauce has caramelised.

For the Sugar Snap Pea Salad:

1. To prepare the salad dressing, combine the extra virgin olive oil, white wine vinegar, garlic, wholegrain mustard, lemon juice, lemon zest, honey, salt and pepper. Mix until well combined.
2. In a large bowl, combine the salad dressing, sliced sugar snap peas and cherry tomatoes. 

For the Garlic Rosemary Sweet Potatoes:

1. Bring a large pot of salted water to a boil. Parboil the sweet potato wedges for 10 minutes until just cooked.
2. Remove and pat dry, then fry for 5 minutes or until golden brown. 
3. In a separate bowl, combine the garlic, rosemary, melted butter and salt.
4. Toss the sweet potato wedges in the mixture.