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Roasted tomato and sardine salad

Name: Roasted tomato and sardine salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 24 ripe medium vine tomatoes, halved; ½ tsp salt; 1½ tbsp light brown sugar; 1 tbsp dried thyme; ½ tsp chilli flakes; Sherry vinegar to drizzle; Extra-virgin olive oil to drizzle; 10 kalamata olives; 1 tsp fennel seeds; 12 fresh sardine fillets, patted dry, or 4 mackerel fillets; Vegetable oil for frying; Large handful of fresh flatleaf parsley leaves, chopped; Small handful of fresh mint leaves, chopped; 50g rocket; Zest of ½ lemon and juice of 1; 4 tbsp toasted flaked almonds to serve

By: Valentine Warner

Published: 31 Aug 13
Updated: 18 Mar 24

Valentine Warner’s recipe for this roasted tomato and sardine salad makes for the perfect summer lunch or dinner.

Easy
September 2013

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 40 min

Valentine Warner’s recipe for this roasted tomato and sardine salad makes for the perfect summer lunch or dinner.

Dairy-free recipes

Nutrition: per serving

Calories: 514kcals
Fat: 30.7g (6.2g saturated)
Protein: 38.2g
Carbohydrates: 21.6g (21.4g sugars)
Fibre: 7.6g
Salt: 1.2g

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Ingredients

24 ripe medium vine tomatoes, halved
½ tsp salt
1½ tbsp light brown sugar
1 tbsp dried thyme
½ tsp chilli flakes
Sherry vinegar to drizzle
Extra-virgin olive oil to drizzle
10 kalamata olives
1 tsp fennel seeds
12 fresh sardine fillets, patted dry, or 4 mackerel fillets
Vegetable oil for frying
Large handful of fresh flatleaf parsley leaves, chopped
Small handful of fresh mint leaves, chopped
50g rocket
Zest of ½ lemon and juice of 1
4 tbsp toasted flaked almonds to serve

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Method

Preheat the oven to 180°C/fan 160°C/gas 4. Put the tomatoes, cut- side up, in a roasting tin. Sprinkle over the salt, sugar, thyme and chilli flakes, then drizzle with the sherry vinegar and olive oil. Roast for 30-40 minutes until soft. Cool slightly, then stir in the olives. Transfer to a serving plate.
Meanwhile, toast the fennel seeds in a small, dry frying pan over a medium heat, swirling often, until fragrant and darkened ever so slightly. Set aside.
Just before serving, season the skins of the sardines with plenty of salt. Heat a little oil in a frying pan until very hot, then fry the sardines, skin-side down, for 2-3 minutes. The skin should be well coloured. Flip them over and cook for 30 seconds more, then transfer to a plate.

Arrange the sardines on top of the tomatoes and olives. Scatter over the herbs, rocket and fennel seeds, then add the lemon zest and squeeze over the juice. Serve with slices of sourdough or crusty bread and flaked almonds to scatter over.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 514kcals
Fat: 30.7g (6.2g saturated)
Protein: 38.2g
Carbohydrates: 21.6g (21.4g sugars)
Fibre: 7.6g
Salt: 1.2g

delicious. tips

Fresh sardines taste wonderful with these sweet, sharp and herby flavours. They’re bony little fish, but most of the bones are small and soft enough to swallow. For fewer bones use fresh mackerel fillets.