For 4 servings

Prep and cook time: 25 min

Difficulty: medium

Cannot be frozen


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

sea salt

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 oil


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.