Grilled sardines with lentil and radish salad
red wine vinegar
lentils, canned, rinsed, drained
240 g, (1x400g can)
6 individual, thinly sliced
70 g, (baby)
½ medium, thinly sliced
fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
- Preheat a barbecue flat plate over high heat. Brush sardines with 2 teaspoons oil. Cook for 4 minutes each side or until just cooked through.
- Meanwhile, combine mustard, vinegar and remaining oil in a small bowl. Combine lentils, radish, rocket, onion and parsley in a large bowl. Drizzle with mustard mixture and toss to coat. Serve sardines with salad.