Spanish-Style Sardine Salad with Potatoes and Lemon
Ingredients
275g jar Good Fish Sardines in Extra Virgin Olive Oil
300g new potatoes
200g tinned chickpeas, drained
1/3 cup extra virgin olive oil
Parsley, chopped
Dill, chopped
Zest of one lemon
Sea salt
Pepper
300g new potatoes
200g tinned chickpeas, drained
1/3 cup extra virgin olive oil
Parsley, chopped
Dill, chopped
Zest of one lemon
Sea salt
Pepper
Dressing
2/3 cup natural yoghurt
1 teaspoon smoked paprika
Juice of 1/2 lemon
1/3 cup mint, finely chopped
1 tablespoon organic extra virgin olive oil *
Sea salt
Pepper
Instructions
- Cut the potatoes in half and boil in lightly salted water until tender.
- Drain chickpeas and rinse.
- Gently combine potatoes, chickpeas, oil and herbs in a bowl, season with sea salt and pepper and transfer onto serving plate.
- Add sardines, being careful to keep fillets whole.
- Sprinkle with additional herbs and lemon zest. In a separate small bowl, combine yoghurt, paprika, lemon juice, olive oil, mint, salt and pepper.
- Serve with the salad.
* Tip: preserve olive oil from the jar to make the dressing for a fuller-bodied flavour.
