Flatbreads with sardines, Chermoula Yoghurt, Pine Nuts, and tomatoes
The humble sardines’ oily, briny flavour often make it a less popular than its pricier, white-fleshed friends. Please, give them a fair go, especially if tag-teamed with the earthy, citrus flavour of Chermoula and aided by fresh tomatoes and chilli, which help to cut through the rich flavours.
8 – 10 sardines, filleted (ask a fish monger to do this. You could use a fillet of mackerel instead)
2 1/2 tbsp Chermoula paste
200g plain Greek style yoghurt
2 tomatoes, cut into a small dice
1 hot red chilli, seeds and stalk removed, thinly sliced
¼ red onion, thinly sliced, left to soak in ice cold water
125g mixed salad leaves (rocket and iceberg/baby gem lettuce work well)
4 round flat breads or nan style breads
Juice and zest of half a lemon, kept separate.
1 tbsp extra virgin olive oil
Sea salt and pepper
50g pine nuts
- Use some of the Chermoula to thinly spread on the flesh side of the sardines. Keep in the fridge for 30 minutes to allow to marinade.
- Spoon the yoghurt into a bowl, add the Chermoula and mix thoroughly. Set aside.
- Prepare the chilli, tomatoes and red onion and keep ready to assemble to dish.
- Heat a fan oven to 150C/ regular oven 160C. When hot, put the flat breads in the oven for a few minutes to warm and soften.
- Put a frying pan, non-stick if possible, on a high heat. Add a little olive oil to the pan and carefully lay the sardines in, skin side down. Season with sea salt. Cook for around 3-4 minutes, so that the skin is crispy and the flesh is almost cooked through. Take them out of the pan and place on a plate whilst you are assembling the flat breads
- Put the salad leaves and drained red onion in a bowl and dress with lemon juice, salt, pepper and then the olive oil and toss to combine. Take the flat breads out of the oven and put on plates. Build up the layers in the middle by spreading a large spoonful of the yoghurt mixture on first, followed by the salad, then the sardines, some more yoghurt and then lastly the tomatoes, chillies, pine nuts and lemon zest. Wrap up tightly and serve.
Included in this Recipe
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.