| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 12 |
|
Fresh fillets of sardine; skin on |
| 4 |
tb |
Olive oil |
| 1 |
md |
Courgette; cut into chunks |
| 1 |
lg |
Bunc rocket; picked and chopped |
| 2 |
|
Plum tomatoes; peeled, seeded and |
|
|
; cut into petals |
| 10 |
|
Black olives; stoned and halved |
| 100 |
g |
Cooked chick peas |
| 100 |
g |
Green beans; topped, tailed and |
|
|
; blanched |
| 2 |
|
Cloves garlic; peeled and chopped |
| 50 |
ml |
Extra virgin olive oil |
|
|
Zest and juice of 1 lemon |
| 100 |
g |
Stoned green olives |
| 2 |
|
Cloves garlic; peeled |
| 50 |
ml |
Extra virgin olive oil; (pureed together in |
|
|
; a food processor) |
INSTRUCTIONS
TAPENADE
Heat 2 frying pans at the same time. Spoon 2tbsp of the olive oil into each
of them, into one toss the courgettes and into the other place the sardine
fillets which you will have seasoned.
Fry the sardine fillets for 1 1/2 minutes on the skin side then turn and
fry for 30 seconds on the flesh side, turn off the heat and allow to rest
while you finish the courgettes.
Once the courgettes have been sauteed for 2 minutes add the rocket,
tomatoes, olives, chick peas, green beans and garlic and toss until the
rocket has softened and all is warmed through, season to taste then serve
topped with the sardines and tapenade. Spoon the olive oil around and
sprinkle with the lemon zest and juices.
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