SAR­DINES WITH LEMON AND CHERRY TOMA­TOES

SERVES 4

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12 sar­dines 1 tbsp co­conut oil, melted Hi­malayan salt and black pep­per 1 lemon, cut into wedges, to serve thin or­ange-zest peels, to serve FOR THE TOP­PING 15g fresh pars­ley, chopped 300g cherry toma­toes, blis­tered 1 green chilli, chopped ¼ cup ex­tra-vir­gin olive oil juice of 1 lemon Hi­malayan salt and black pep­per 1. Heat the oven grill. Place the sar­dines on a bak­ing tray, brush them with co­conut oil and sea­son well. Grill them on both sides un­til they are cooked through and golden. Let them cool slightly. 2. For the top­ping: Com­bine the pars­ley, toma­toes, and chilli and driz­zle olive oil and lemon juice on top. Sea­son to taste. 3. To serve: Serve the sar­dines with the pars­ley top­ping and or­ange-zest peels, and with lemon wedges on the side.

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