Hello sunshine! This plate SCREAMS al fresco…. devoured with toasted, crusty sourdough bread and an ice cold glass of vino… this was the perfect bank holiday lunch.
These tinned sardines from Portugal were not fishy at all… they were soft, rich and salty so pairing them with sweet juicy tomatoes and fresh zingy ingredients complimented them beautifully.
This entire dish takes 20 minutes to make!… Ridiculously simple, so healthy and something a little different so do give it a try.
Ingredients
- 50g Lambs lettuce
- 1 Avocado, diced
- Handful of Mung bean sprouts (optional)
- 4 Heritage Tomatoes, sliced
- 1 x 120g tin Sardines, drained
- .
- DRESSING
- 100ml Extra Virgin olive oil
- 1 Shallot, chopped fine
- Small handful fresh parsley chopped
- Small handful fresh coriander, chopped
- 1 Garlic clove, crushed
- 2 tbsp Lemon juice + 1 tbsp lemon zest
- 0.5 tsp Sweet smoked paprika
- Sea salt and fresh ground black pepper
Instructions
1. Add all dressing ingredients to a jar, shake and set aside
2. In a large bowl mix the lambs lettuce, avocado and mung bean sprouts with a couple of tablespoons of the mixed dressing, set aside
3. Arrange the sliced tomatoes around the outside of a serving plate, add the mixed salad in the centre and dot the sardines on top
4. Finish with the remainder of the dressing
5. Served immediately, enjoy!