Snoek and apricot salad with crunchy sweet potato chips

Ingredients

Apricot dressing
80 ml (¾ cup) avocado oil
60 ml (¼ cup) orange juice
20ml apricot jam
15 ml (1 tbsp) Dijon mustard
10 ml (2 tsp) chopped garlic
400 g smoked snoek
1 butternut or yellow sweet potato
oil for deep frying
Salad ingredients
125g Turkish apricots, soaked in 125 ml (½ cup) rooibos tea
125 ml (½ cup) parmesan shavings
80 ml (1.3 k) flaked almonds, lightly toasted
a handful of baby herb leaves

Instructions

1 Mix all the ingredients for the sauce and set aside.
2 Flake the snoek and remove any bones. Set aside.
3 Cut sweet potato ribbons with a vegetable peeler and fry until crisp in a deep saucepan, 2/3 filled with heated oil.
4 Drain on paper towels and set aside.
5 Drain the apricots. Combine with the rest of the salad ingredients on a plate. Add the snoek and a handful sweet potato chips.
6 Serve with apricot sauce