Special Diet

Butterflied Sardines with Beetroot Salsa

cook 20 mins
  • 4 tablespoons finely chopped parsley
  • finely grated rind of 1 lemon
  • 2 teaspoons lemon juice
  • 1 teaspoon harissa
  • 2 garlic cloves, finely chopped
  • 1 tablespoon extra virgin rapeseed oil
  • 8–12 scaled and butterflied sardines (you can ask your fishmonger to do this for you)
  • 2 tablespoons snipped dill
  • salt and cracked black pepper
  • 350 g (11 1/2 oz) cooked beetroot (not in vinegar), diced
  • 1/2 red onion, very finely chopped
  • 1 tablespoon aged sherry vinegar
  • 2 tablespoons baby capers, rinsed and drained
  • Mix together 2 tablespoons of the parsley, the lemon rind and juice, the harissa, garlic and oil. Season with cracked black pepper, then rub the marinade over the sardines and set aside.
  • To make the beetroot salsa mix together all the ingredients and season with salt and pepper.
  • Lay the sardines on a grill tray and slide under a preheated grill for 2–3 minutes, turning once, or until cooked through.
  • Arrange the sardines on serving plates with the beetroot salsa and scattered with the dill. Serve with toasted slices of ciabatta on the side.
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