Ingredients
Ingredients
- 12 MSC Cornish sardines, whole or butterflied
- 1 lemon
- 2 tbsp parsley, chopped
- 2 tbsp coriander, chopped
- 3 cloves of garlic, diced
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
- Handful of fennel flowers [if available or substitute with 1 tsp fennel seeds]
- 1 red onion, sliced
- 1 baby cucumber, sliced
- 12 radish, halved
- 8 baby carrots, halved
- Handful of samphire
- 200ml cider vinegar
- 100g caster sugar
- 100ml boiling water
- 1 tsp coriander seeds
- Pinch of chilli flakes
- 1 clove of garlic
- ½ tsp sea salt
- 1 tbsp dill, chopped
- 100g pre-cooked beetroot
- 100g yogurt
- 250g self-raising flour
- Pinch of sea salt
- Oil for cooking
Method
Method
Marinade your sardines in advance for extra flavour by coating them in a generous drizzle of olive oil and gently rubbing in your garlic, herbs and seasoning. Preheat your charcoal BBQ or grill ready for cooking.
For the flatbreads blitz your cooked beetroot and yogurt together in a food processor until smooth. Then knead this with your flour to form a pink dough. You can add some extra flour to help when rolling out and shaping the dough. Divide the dough into half a dozen evenly sized balls and then using a rolling pin roll out to approximately 20-25 cm diameter. Cook on a griddle or in a non-stick frying pan with a little oil for 2-3 mins each side and once cooked leave under a tea towel to remain warm and pliable until you are ready to serve.
Pickle your vegetables by heating your spices, garlic, vinegar and sugar in a saucepan with water until boiling. Then pour this hot pickling solution straight over your chopped vegetables. Leave to pickle in a sealed container until the vegetables are softer but still retain a good crunch. They will absorb the sharp, sweetly spiced pickle flavour and be ready to eat once they reach room temperature again.
To cook the sardines place the fish and herbs onto a BBQ grill over hot glowing embers. Turn after 3-4 minutes and serve when the skin is crispy. Season with a pinch more sea salt and place on a beetroot flatbread with a good selection of pickles and some salty raw samphire. Try also serving your grilled sardines with some yogurt, hummus or zoug on the side.