With our events with food writer Giulia Crouch taking place over the next weeks, we're excited to share one her recipes with you.
Sardines are frequently featured on the menu at our restaurant Maremma, and as the summer tomato season winds down, it's an ideal moment to prepare this dish. This recipe is rich in Omega-3, calcium, vitamins D, B, and C, lycopene, antioxidants, and anti-inflammatory properties, making it not just tasty but also incredibly nutritious.
Serves 2
Ingredients
350g cherry tomatoes, quartered
20g rocket, very finely chopped
20g basil, finely shredded
11⁄2 tbsp capers
Juice of 1 lemon
1⁄2 tsp chilli flakes (optional)
3 tbsp olive oil
140g tin of sardines (the best quality you can afford)
Salt and pepper
Method
1 Place the tomatoes, rocket and basil in a large bowl. Roughly chop the capers and mix with the lemon juice, chilli flakes if using, olive oil and seasoning. Pour over the tomatoes and toss to coat.
2 Divide the mixture between two dishes and top each with two sardines. Serve immediately.
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