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Sumac sardines with smashed chickpea salsa

This spicy fish dish will add a little zing to your lunchtime


For the chickpea salsa:

400g tin of chickpeas, drained
and rinsed
2 tomatoes, cut into small cubes
1 clove garlic, grated
14g coriander
14g mint
1 tbsp olive oil
½ lemon, juiced
2 tbsp pine nuts, toasted

For the sardines:

10 fresh sardines, gutted, scaled
and butterflied
4 tbsp freshly chopped parsley, washed
2 tbsp freshly chopped coriander,
1 lemon, zested and juiced
1 tbsp sumac
2 garlic cloves, finely chopped
4 tbsp low-fat Greek yogurt


Smash the chickpeas in a small bowl using the back of a fork, so that some are partially smashed and some are left whole. Add the tomatoes, garlic, coriander, mint, olive oil and lemon juice, then scatter over the pine nuts.

Preheat the grill to high. Lay the prepared sardines skin side-up in a single layer on a lined baking tray. Mix together the parsley, coriander, lemon zest and juice, sumac, garlic and Greek yogurt in a bowl. Spoon evenly over the sardines, making sure they are all covered.

Grill for 5 minutes, or until the sardines are completely cooked through and the skin is blistered. Serve immediately with the salsa. 

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