For 4 servings

Prep and cook time: 25 min


Difficulty: medium


Cannot be frozen




Ingredients:


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




Method:


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.