Name: Grilled sardine and cherry tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 18 fresh sardine fillets; 250 gram cherry truss tomatoes; 2 teaspoon olive oil; 90 gram mixed salad leaves; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 2 tablespoon dry white wine; 2 teaspoon olive oil; 2 teaspoon fresh flat-leaf parsley and coriander (cilantro); 1 clove garlic, crushed

Grilled sardine and cherry tomato salad

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.

Ingredients

18 fresh sardine fillets

250 gram cherry truss tomatoes

2 teaspoon olive oil

90 gram mixed salad leaves

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

2 tablespoon dry white wine

2 teaspoon olive oil

2 teaspoon fresh flat-leaf parsley and coriander (cilantro)

1 clove garlic, crushed

Method

1.Make herb dressing. Combine ingredients in screw-top jar; shake well, season to taste.

2.Thread 18 skewers with one sardine fillet each, weaving diagonally through each fillet to secure.

3.Drizzle tomatoes with oil; season. Cook on heated oiled barbecue (or grill or grill pan) until tomatoes soften.

4.Cook sardines, skin-side down, without turning, on heated oiled barbecue, drizzling with half the herb dressing during cooking.

5.Toss salad leaves with vinegar in large bowl. Drizzle sardines with remaining dressing; serve with salad leaves and tomatoes.

Soak bamboo skewers in cold water for at least 30 minutes prior to using to prevent them from scorching during cooking
Note

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Ingredients

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