Smoked snoek and avocado tabbouleh

Smoked snoek and avocado tabbouleh

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  • 6
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 30 minutes
  • Dombeya Chardonnay


  • 100 g bulgur or cracked wheat
  • 250 g smoked snoek, flaked
  • 3 tomatoes, medium, peeled and chopped
  • 1 avocado, peeled and chopped
  • 250 g baby cucumber, chopped
  • 1 bunch spring onion, chopped
  • 250 ml mixed herbs (parsley, mint, coriander and dill)
  • 75-90 ml olive oil
  • 60 ml lemon juice
  • sea salt and freshly ground black pepper to taste
  • butter lettuce leaves, for serving

Cooking Instructions

Pour boiling water over the bulgur or cracked wheat and leave to stand for 30 minutes. Drain well.

Mix the wheat with the flaked snoek, tomatoes, avocado, cucumbers, spring onions, herbs, oil and lemon juice. Season to taste.

Spoon into the lettuce leaves to serve.

TASTE's take


TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Featuring favourite dishes from the original award-winning Lazy Days, with previously unpublished recipes, it’s essential to your collection. This recipe for mushroom crostini is from Phillippa's book, exclusively available to our website users.

Also enjoy her braaied lamb chops with bean mash and mushroom crostini.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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