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Grilled Cornish sardines with green salsa
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1 of your 5 a day
Rich in vitamin D
400g pack Waitrose frozen Cornish butterflied sardine fillets, thawed
1 tsp Laura Santtini Taste #5 Umami Dust
100g pack Cooks’ Ingredients flat leaf parsley, stalks discarded
1 small garlic clove
4 gherkins, roughly chopped
1 tbsp capers, drained and rinsed 4 salad onions, roughly chopped
1 tsp white wine vinegar
1 tsp olive oil
280g pack Waitrose fine green beans, steamed, to serve Crusty bread, to serve
1. Cook the sardines under a hot grill for 2–3 minutes on each side until lightly browned and cooked through. Sprinkle lightly with the umami dust.
2. Meanwhile, place the parsley and garlic in a food processor and whizz until finely chopped. Add the gherkins, capers and salad onions and whizz again. Stir in the vinegar and olive oil.
3. Divide the sardine fillets between four plates and spoon over the salsa. Serve with the green beans and crusty bread.
Typical values per serving:
11.1mcg vitamin D per serving
This recipe was first published in May 2015.