Sansanella with Roast Sardines

Serves 1 (as a light meal)

  • 1 Roma tomato, cut in large chunks
  • 14 Lebanese cucumber, sliced
  • 14 red onion, sliced
  • 1 small stalk celery, sliced
  • 14 red capsicum, cut into strips
  • 1 tablespoon capers
  • 4 sardines, butterflied
  • 1 tablespoon fresh oregano, chopped
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons sherry vinegar
  • 2 tablespoons parsley, roughly chopped
  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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