| Created by | Spinneys |
| Prep time | 15 minutes |
| Pickling Time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 371 |
| Fat | 20.3g |
| Saturates | 6.4g |
| Protein | 21.4g |
| Carbs | 26.8g |
| Sugars | 6.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the red onion. Juice the lemon. In a large bowl, combine the molasses, lemon juice, chilli powder and ¼ tsp salt. Stir to combine. Add in the onion and toss to combine. Set aside for 30 minutes.
Crush the garlic. Zest and juice the lemon. Combine the garlic, ½ lemon, labneh and sumac in a bowl.
Heat the oil in a large non-stick pan over a medium heat. Season the sardines well with salt then place in the hot pan. Cook until the skin is golden and crisp, approx. 4 minutes before turning over. Fry until cooked through. Remove from the pan and set aside.
Drizzle some of the pickling liquid over the pitas then spread over the sumac labneh. Thinly slice the tomatoes and place over the labneh. Top with the sardines. Scatter rocket over the fish and top with the marinated onion.
Serve immediately.
