SAR­DINES WITH FEN­NEL & PRESERVED LEMON

PREP + COOK TIME 35 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 4

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2 tea­spoons fen­nel seeds ½ tea­spoon sea salt flakes 1 tea­spoon freshly ground

black pep­per

12 but­ter­flied sar­dines (540g)

(see tip)

1/3 cup (80ml) olive oil 2 ta­ble­spoons finely chopped

preserved lemon rind 2 ta­ble­spoons lemon juice

150g baby green beans, trimmed 1 baby fen­nel (130g), trimmed 1 small le­banese cu­cum­ber (130g) 120g radishes, sliced thinly

1 large av­o­cado (350g), sliced

1 Us­ing a mor­tar and pes­tle, crush fen­nel seeds with salt and pep­per. Place sar­dines on a tray; sprin­kle seed mix­ture on both sides. Cover with plas­tic wrap; re­frig­er­ate for 20 min­utes. 2 Mean­while, to make the dress­ing, place ¼ cup of the olive oil, preserved lemon rind and juice in a screw-top jar; shake well. Sea­son to taste.

3 Cook beans in a saucepan of boil­ing salted wa­ter for 2 min­utes or un­til just ten­der; drain. When cool enough to han­dle, cut beans in half length­ways.

4 Us­ing a man­do­line or V-slicer, cut fen­nel into very thin slices.

Us­ing a veg­etable peeler, peel cu­cum­ber into rib­bons.

5 Place beans, fen­nel, cu­cum­ber and radish in a large bowl with dress­ing; toss gen­tly to com­bine.

6 Heat re­main­ing oil in a large fry­ing pan over medium-high heat; cook sar­dines for 1 minute each side or un­til just cooked through.

7 Layer salad and av­o­cado on plates, top with sar­dines; serve im­me­di­ately.

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