Grilled sardines with heirloom tomato and almond salad, and sherry vinegar dressing
30 MINUTES | SERVES 4 | EASY | LC GF
sardines 12, cleaned and gutted
extra-virgin olive oil 4 tbsp, plus a drizzle
sea salt flakes a big pinch blanched almond or pine nuts 25g
heirloom tomatoes 4-6 large, at room temperature
shallot 1 long, peeled and finely chopped
sherry vinegar 2 tbsp
sugar a pinch
mustard powder ½ tsp
basil ½ small bunch, leaves picked
1 Heat a non-stick griddle pan over a very high heat, heat the grill to high or heat the barbecue and wait until the flames have died down. Put the sardines on a big platter or tray and drizzle with a little of the oil and sprinkle with the sea salt flakes. Toast the almonds in a dry frying pan for 3-4 minutes or until lightly golden and toasted, then bash with a pestle and mortar into chunky rubble – or roughly chop on a chopping board.
2 Cut the tomatoes into 5mm-thick slices and arrange in a single layer over a large platter. Whisk together the shallot, vinegar, sugar, mustard powder and 4 tbsp of olive oil with some seasoning. Drizzle most of this over the tomatoes and leave to marinate at room temperature while you cook the sardines.
3 Give the sardines another toss in the oil and salt, then transfer to the barbecue or griddle pan, or put under the hot grill. Cook for 4-5 minutes on each side or until the skin is crisp and charred, and the flesh gives way when pressed lightly. Pile the sardines over the tomato salad. Top with the toasted almonds, basil and a drizzle of dressing to serve.
PER SERVING 453 kcals | fat 27.7G saturates 5.8G | carbs 5.5G | sugars 5.1G fibre 1.7G | protein 44.6G | salt 1G