Name: Grilled sardines with tomato salad
Total time: 30 min
Yield: Serves 4
Ingredients: 12 sardines, cleaned and gutted; 4 tbsp extra-virgin olive oil, plus a drizzle; a big pinch sea salt flakes; 25g blanched almond or pine nuts; 4-6 large heirloom tomatoes, at room temperature; 1 long shallot, peeled and finely chopped; 2 tbsp sherry vinegar; a pinch sugar; ½ tsp mustard powder; ½ small bunch basil, leaves picked

A white oval platter topped with slices of tomato and topped with grilled sardines

12 sardines
cleaned and gutted
4 tbsp extra-virgin olive oil
plus a drizzle
a big pinch sea salt flakes
25g blanched almond or pine nuts
4-6 large heirloom tomatoes
at room temperature
1 long shallot
peeled and finely chopped
2 tbsp sherry vinegar
a pinch sugar
½ tsp mustard powder
½ small bunch basil
leaves picked

Method

step 1
Heat a non-stick griddle pan over a very high heat, heat the grill to high or heat the barbecue and wait until the flames have died down. Put the sardines on a big platter or tray and drizzle with a little of the oil and sprinkle with the sea salt flakes. Toast the almonds in a dry frying pan for 3-4 minutes or until lightly golden and toasted, then bash with a pestle and mortar into chunky rubble – or roughly chop on a chopping board.
step 2
Cut the tomatoes into 5mm-thick slices and arrange in a single layer over a large platter. Whisk together the shallot, vinegar, sugar, mustard powder and 4 tbsp of olive oil with some seasoning. Drizzle most of this over the tomatoes and leave to marinate at room temperature while you cook the sardines.
step 3
Give the sardines another toss in the oil and salt, then transfer to the barbecue or griddle pan, or put under the hot grill. Cook for 4-5 minutes on each side or until the skin is crisp and charred, and the flesh gives way when pressed lightly. Pile the sardines over the tomato salad. Top with the toasted almonds, basil and a drizzle of dressing to serve.