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Spicy Sardines With Chickpea And Avocado Salad

Diabetic.Foodie's picture
Ingredients
  Olive oil spray 3
  Red chili 1 , diced
  Shallots 2 , diced
  Finely chopped flat-leaf parsley 1 Tablespoon
  Finely chopped coriander leaves 1 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Sardines 8 , scaled, cleaned, flattened out and head and backbone removed
  Lemon juice 1 Tablespoon (Extracted From 1 Lemon)
For the chickpea and avocado salad
  Hard boiled egg yolk 1
  Olive oil 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Red onion 1⁄2 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 2 Tablespoon
  Small capers 1 Tablespoon, drained, rinsed
  Canned chickpeas 400 Gram, drained, rinsed
  Ripe avocado 1 , peeled and chopped into chunky dice
  Salt 1 Pinch
  Freshly ground black pepper 1
Directions

To make the salad, place the egg yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado.
Season with salt and black pepper.
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly spray a small frying pan with olive-oil spray, then add the chilli and shallots and cook until softened but not coloured.
Fold in the parsley, coriander and garlic and season with black pepper, then spread over the flesh side of the fish.
Roll up the sardines and secure with 2 small wooden cocktail sticks that have been soaked in water.
Cook in the oven for 5-8 minutes, then place the sardines on a plate and drizzle with lemon juice.
To serve, place a pile of salad on to each serving plate and top with two sardine rolls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Avocado
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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