Fish Easy Side

The new Greek salad

Name: The new Greek salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 120ml (6 tablespoons) extra virgin olive oil; 40ml (2 tablespoons) balsamic vinegar; 1 x 200g bag mixed salad leaves; 250g small roma tomatoes, halved, seeded, chopped; 2 Lebanese cucumbers, peeled, halved, seeded, sliced; 1 small red onion, thinly sliced; 1/2 cup small kalamata olives; 250g marinated feta, crumbled; 1/2 cup fresh or frozen redcurrants; 12 large sardines, cleaned, gutted; Olive oil, to brush; Lemon wedges, to serve; Chopped flat-leaf parsley, to garnish

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Red currents are the key to this twist on the traditional Greek salad. Pair with grilled sardines for a sumptuous lunch.

120ml (6 tablespoons) extra virgin olive oil
40ml (2 tablespoons) balsamic vinegar
1 x 200g bag mixed salad leaves
250g small roma tomatoes, halved, seeded, chopped
2 Lebanese cucumbers, peeled, halved, seeded, sliced
1 small red onion, thinly sliced
1/2 cup small kalamata olives
250g marinated feta, crumbled
1/2 cup fresh or frozen redcurrants
12 large sardines, cleaned, gutted
Olive oil, to brush
Lemon wedges, to serve
Chopped flat-leaf parsley, to garnish

Method

1.

Whisk oil and vinegar together, season then set aside at room temperature.
2.

In a separate bowl, place the salad leaves, tomato, cucumber, onion, olives, half the fetta and redcurrants. Season.
3.

Brush sardines with olive oil and grill for 2-3 minutes each side until just cooked. Toss the salad with dressing, then divide between six plates.
4.

Top each plate with sardines. Garnish with lemon wedges, remaining feta and parsley.