Spicy Sardines with Chickpea and Avocado Salad
|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|
|Freshly ground black pepper||1|
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.