Sardines with watercress salad

Ingredients

2 x 135g tins sardines in oil
Finely grated zest 1 lime and juice ½, plus wedges to serve
130g bag watercress, rocket and spinach salad
150g radishes, finely sliced
2 ripe avocados, sliced

Ingredients

2 x 135g tins sardines in oil
Finely grated zest 1 lime and juice ½, plus wedges to serve
130g bag watercress, rocket and spinach salad
150g radishes, finely sliced
2 ripe avocados, sliced

Method

Drain the sardines, reserving the oil (see tip). Make a dressing by whisking 3 tbsp of the oil with the lime zest and juice and some salt and pepper to taste. Set aside.
Toss the salad leaves with the radishes and half the dressing. Divide among
4 plates, top with slices of avocado and arrange the sardines on top. Drizzle with the remaining dressing and serve with lime wedges for squeezing.

Method

Drain the sardines, reserving the oil (see tip). Make a dressing by whisking 3 tbsp of the oil with the lime zest and juice and some salt and pepper to taste. Set aside.
Toss the salad leaves with the radishes and half the dressing. Divide among
4 plates, top with slices of avocado and arrange the sardines on top. Drizzle with the remaining dressing and serve with lime wedges for squeezing.

delicious. tips

If you can get hold of fresh sardines, use them here instead. Simply scale and gut them, then grill for a few minutes until cooked through and serve on top of the salad.

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