Crispy Sardine Salad
Crispy baked sardines served with a crunchy kale salad served in a toasted tortilla bowl.
Ingredients for 2 servings:
2 Cans Dunia Sardines in Sunflower Oil
2 Fresh Eggs
20g Plain Flour
40g Panko Breadcrumbs
1/2tsp Garlic Granules
1/2tsp Dry Parsley
2 Durum Tortillas
1 Can Fiamma White Beans
Fresh Kale
50g Cherry Tomatoes
1 Small Red Onion
1tsp Mustard
1 Garlic Clove (minced)
A Dash of Chili Flakes
10ml Olive Oil
Juice of 1/4 of a Lemon
20g Lamb Brand Raw Walnuts
Salt & Pepper to taste
Method:
Place the flour in a small bowl and season it with the garlic granules, dry parsley and salt & pepper.
In another bowl whisk the eggs.
In a 3rd bowl place the panko, and salt it lightly.
Open the sardines and discard the oil.
Gently pass the sardines through the flour, egg and panko. Be careful as they are a bit fragile.
Place them on a baking tray lined with baking paper.
Bake them in a preheated 200°c oven for about 15 minutes or until lightly brown.
In the meantime insert the tortillas between 2 oven-proof bowls so that they hold the shape.
Place them in the oven until they get brown, this should take about 8 minutes, so keep an eye.
While the sardines and tortillas are in the oven, prepare the dressing by whisking together the mustard, garlic clove, chilli flakes, olive oil and lemon juice. Add a little salt if desired.
Wash the kale and drain the beans. Toss them together in a bowl, together with the onion and cherry tomatoes. Add the dressing and mix well.
Lightly toast the walnuts in a skillet. Alternatively, you can place them in the oven too.
When the tortillas are ready, let them cool off before removing the bowls, so that they can hold the shape.
To combine the dish simply fill the tortilla bowls with the kale salad, top them with the crispy sardines, and drizzle some chopped toasted walnuts.
Serve immediately.
You can also add some hard-boiled eggs if desired.
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