For 4 servings
Prep and cook time: 25 min
Cannot be frozenIngredients:
For the salad: 12 fresh sardines, gutted and cleaned
2 lemons, halved
4 tbsp olive oil, plus extra for greasing
240 g | 8 oz | 8 cups mixed leaf salad
1 large red onion, sliced
4 tbsp pitted green olives, sliced
freshly ground black pepper
For the dressing:
2 cloves garlic, chopped
1/4 tsp red chilli flakes
2 tbsp lemon juice
3 tbsp flat-leaf parsley, leaves only, chopped
75 ml | 2 1/2 fl oz | 1/3 cup extra-virgin olive oilMethod:
1 For the salad: Preheat a barbecue or grill to a moderately hot temperature.
2 Brush the sardines and lemon halves with olive oil, and season with salt and pepper. Once the barbecue is ready, brush the grates with a little olive oil.
3 Lay the sardines and lemon halves on the grates, and leave undisturbed until lightly charred, about 3 minutes. Flip and grill for a further 1-2 minutes until cooked through.
4 Remove the sardines and lemon halves from the grill. Cover with aluminium foil and keep warm to one side.
5 Divide the salad leaves and sliced red onion between two serving plates. Top with the sardines and the lemon halves. Scatter over the sliced olives.
6 For the dressing: Whisk together all the ingredients for the dressing in a small mixing bowl. Spoon over the sardines and salad before serving.