Ingredients
- Orange 3
- SpinneysFOOD Extra Virgin Olive Oil 6 tbsp
- Manzanilla olives 100g
- Red grape vinegar 1-2 tbsp
- SpinneysFOOD Sea Salt ½ tsp
- Fresh sardines 16
- Celery sticks 2
- Fennel fronds 1 tsp
- Pickled white anchovies 15
Nutrition (Per serving)
- Calories 373
- Fat 32g
- Saturates 6g
- Protein 10g
- Carbs 12g
- Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Grilled sardines with orange, fennel and anchovy salad
Mediterranean 15 Mins Prep · 15 Mins Cook
- To make the vinaigrette, zest and juice one orange. Combine the orange zest and juice, 4 tbsp of oil, olives, red grape vinegar and salt, and set aside to marinate for at least 30 minutes.
- Brush the scaled and gutted sardines with the remaining olive oil and grill over coals or in a griddle pan for 3-4 minutes per side until charred.
- Meanwhile, finely chop the celery sticks at an angle (reserving the leaves) and peel and segment the remaining two oranges.
- Arrange the orange segments, chopped celery, celery leaves, fennel fronds and anchovies on one side of a serving platter. Top with the olives and vinaigrette and place the sardines on the other half of the platter.
- Serve immediately.