GRILLED SARDINES
WITH SUMMERY
SALSA VERDE
SERVES 6
This is a fresh and summery way
to enjoy sardines, which are rich in
omega-3 fatty acids and calcium and
are great for heart and bone health.
Teamed with a punchy salsa verde – it’s
a winning combo.
½ bunch continental parsley
2 tbsp red wine vinegar
10 green olives, pitted
1 tbsp capers
⅓ cup extra-virgin olive oil
1 punnet cherry tomatos
12 sardine fillets
Place all ingredients except the sardines and
cherry tomatoes into a food processor and
pulse until the mixture resembles a slightly
chunky sauce.
On the BBQ, grill the sardine fillets only for
2 minutes on one side and a further minute
on the other side. They cook quickly so they
don’t need much time on the grill.
You can also grill some cherry tomatoes on
the BBQ.
Serve the sardines with a generous amount
of salsa verde and a few tomatoes.
GRILLED VEGETABLE &
FARRO SAL AD
SERVES 8 (AS A SIDE)
A perfect way to take advantage of a rainbow
of summer vegetables, rich in antioxidants and
fibre, on a base of wholegrain farro. The perfect
thing to take to a BBQ.
2½ cups vegetable stock
1 cup farro, rinsed
2 zucchini, ends removed and sliced lengthways
1 eggplant, end removed and sliced lengthways
1 punnet yellow cherry tomatoes, halved
1 punnet red cherry tomatoes, halved
⅓ cup continental parsley, finely chopped
Juice of one lemon
⅓ cup extra-virgin olive oil
In a pot, place stock and farro. Simmer with lid
on gently for 20 to 30 minutes until the stock has
completely absorbed and farro is tender, then set aside
to slightly cool.
On the BBQ, grill zucchini and eggplant, turning after 3
to 4 minutes and grilling for another 2 to 3 minutes.
Place all remaining ingredients in a bowl with the farro
and grilled vegetables and combine well. Serve while
still warm.