Spicy Sardines with Chickpea and Avocado Salad Recipe
Ingredients
| Olive-oil spray | ||
| Red chilli | 1 , diced | |
| Shallots | 2 , diced | |
| 1 tablespoon finely chopped flat-leaf parsley | ||
| 1 tablespoon finely chopped coriander leaves | ||
| Garlic | 3 Clove (5gm), crushed | |
| 8 sardines, scaled, cleaned, flattened out and head and backbone removed | ||
| Lemon juice | 1 | |
| Yolk of 1 hard-boiled egg | ||
| Olive oil | 3 Tablespoon (For the chickpea and avocado salad) | |
| Red wine vinegar | 2 Tablespoon (For the chickpea and avocado salad) | |
| Red onion | 1/2 , finely chopped (For the chickpea and avocado salad) | |
| Garlic | 1 Clove (5gm), crushed (For the chickpea and avocado salad) | |
| Parsley | 2 Tablespoon, chopped (For the chickpea and avocado salad) | |
| 1 tablespoon small capers, drained and rinsed | ||
| 400 g tinned chickpeas, drained and rinsed | ||
| 1 ripe avocado, peeled and chopped into chunky dice | ||
| Salt | 1 Pinch (For the chickpea and avocado salad) | |
| black pepper | 1 (For the chickpea and avocado salad) | |
Directions
To make the salad, place the egg yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado.
Season with salt and black pepper.
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly spray a small frying pan with olive-oil spray, then add the chilli and shallots and cook until softened but not coloured.
Fold in the parsley, coriander and garlic and season with black pepper, then spread over the flesh side of the fish.
Roll up the sardines and secure with 2 small wooden cocktail sticks that have been soaked in water.
Cook in the oven for 5-8 minutes, then place the sardines on a plate and drizzle with lemon juice.
To serve, place a pile of salad on to each serving plate and top with two sardine rolls.
Season with salt and black pepper.
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly spray a small frying pan with olive-oil spray, then add the chilli and shallots and cook until softened but not coloured.
Fold in the parsley, coriander and garlic and season with black pepper, then spread over the flesh side of the fish.
Roll up the sardines and secure with 2 small wooden cocktail sticks that have been soaked in water.
Cook in the oven for 5-8 minutes, then place the sardines on a plate and drizzle with lemon juice.
To serve, place a pile of salad on to each serving plate and top with two sardine rolls.
Chef
