SARDINES WITH FENNEL & PRESERVED LEMON

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

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.