The new Greek salad  

If you don’t like sardines replace with fresh Whiting or Garfish.

Ingredients (serves 6)

  • 120ml (6 tbs) extra virgin olive oil
  • 40ml (2 tbs) balsamic vinegar
  • 1 x 200g bag mixed salad leaves
  • 250g small roma tomatoes, halved, seeded, chopped
  • 2 Lebanese cucumbers, peeled, halved, seeded, sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup small kalamata olives
  • 250g marinated fetta, crumbled
  • 1/2 cup fresh or frozen redcurrants
  • 12 large sardines, cleaned, gutted
  • Olive oil, to brush
  • Lemon wedges, to serve
  • Chopped flat-leaf parsley, to garnish

Method

  1. Whisk oil and vinegar together, season then set aside at room temperature.
  2. In a separate bowl, place the salad leaves, tomato, cucumber, onion, olives, half the fetta and redcurrants. Season.
  3. Brush sardines with olive oil and grill for 2-3 minutes each side until just cooked. Toss the salad with dressing, then divide between six plates.
  4. Top each plate with sardines. Garnish with lemon wedges, remaining fetta and parsley.