What you’ll need

Serves 1

  • 1 tomato, cut in large chunks
  • 1⁄4 cucumber, sliced
  • 1⁄4 red onion, sliced
  • 1 small stalk celery, sliced
  • 1⁄4 red pepper, cut into strips
  • 1 tbsp capers
  • 4 sardines, butterflied
  • 1 tbsp fresh oregano, chopped
  • salt and pepper to taste
  • 1 tsp extra virgin olive oil
  • 2 tsp sherry vinegar
  • 2 tbsp parsley, roughly chopped

The easy bit

  1. Preheat oven to 200°C. Toss all the vegetables and capers together in a large bowl.
  2. On a greased baking tray, lay out the sardines, skin-side up. Season with oregano, salt, pepper, olive oil and sherry vinegar.
  3. Roast sardines for 4 to 5 minutes. Keep all the juices that leach out, as these will be your dressing.
  4. Dress the vegetables with the pan juices and parsley. Season and arrange salad on plate, and garnish with sardines.
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