Sardines and tomato salad with haloumi
Canned sardines in springwater, drained
540 g, or fresh, (8 x 140g each), bones removed
¼ cup(s), (60ml)
Dried chilli flakes
80 g, (wholegrain)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
300 g, (mixed heirloom), halved
1 tbs, (white)
1 clove(s), crushed
2 bunch(es), ends trimmed
140 g, cut into 1.5cm slices
1 x 3 second spray(s)
- Place fresh sardines, juice and chilli in a shallow ceramic dish. Cover, then refrigerate for 30 mins to marinate. Combine breadcrumbs and parsley on a flat tray, season with salt and freshly ground black pepper. Remove sardines from marinade and roll in breadcrumb mixture. Refrigerate until ready to use.
- Combine tomato, balsamic, sumac and garlic in a small bowl.
- Lightly spray a large non-stick frying pan or barbecue with oil and heat over medium heat. Cook asparagus for 4-5 mins, turning occasionally until tender. Cook haloumi for 3 mins each side or until browned. Cook sardines for 2-3 mins each side or until cooked through.
- Arrange sardines, haloumi and asparagus on serving plates. Serve drizzled with tomato dressing.