1. In a small saucepan melt the butter over the fire, add the garlic and let sizzle for one minute, mix through the quince jelly, lemon juice, zest, salt and pepper.

2. Cut the dried snoek into manageable pieces, and place over the hot coals on the braai.

3. Braai until golden and crispy on each side, lather with the butter sauce on both sides, cooking for 1 min on each side after.

4. Remove from braai and place on a big platter and brush over the rest of the butter sauce to soak into the snoek.

5. While the coals are still medium hot, place the halved cos lettuce heads on the grill and cook until they are golden brown and caramelised, do the same with the plums and brush them with the melted honey just before they are done.

6. Place the labneh into a small mixing bowl, mix through the chopped coriander and olive oil.

7. In a measuring jug, place the Kaaimansgat, white wine vinegar, dijon mustard, garlic, and salt and mix together.

8. In another measuring jug, mix the olive oil and sunflower oil.

9. Pour the oil into the mustard mixture while whisking constantly, and until thick and emulsified.

10. Assemble the salad by layering the cos at the bottom, scatter the plum halves and dollop the labneh.