Sardine salad with roast cauliflower

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Sardine and roasted cauliflower salad recipe

Enjoy the flavours of the Mediterranean with this vibrant salad

35 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Many of us need to eat more oily fish and this is a great way to add more to your diet. Roasted cauliflower has a wonderfully nutty flavour, which goes with the sardines so well.

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Many of us need to eat more oily fish and this is a great way to add more to your diet. Roasted cauliflower has a wonderfully nutty flavour, which goes with the sardines so well.

Ingredients

  • Spray oil
  • 200g cauliflower, chopped into bite-sized florets
  • 1 yellow pepper, deseeded and chopped into 12 chunks
  • Small handful fresh dill, chopped
  • 1 clove garlic, finely diced
  • 1 lime, zest and juice
  • Freshly ground black pepper, to taste
  • 4 sardines, gutted and cleaned
  • 100g mixed salad leaves

CALORIES: 269

FAT: 9.4g

5 A DAY: 2.5

SALT: 0.6g

SUGAR: 7.3g

Method

  1. Preheat the oven to 220oC/Fan 200oC.
  2. Coat a roasting tin in spray oil. Place the cauliflower and pepper in the tin and roast in the oven for 25 minutes.
  3. Meanwhile, mix together the dill, garlic, lime zest and juice to form the dressing. Season with black pepper and set aside until needed.
  4. Place the sardines on a baking tray, season with black pepper and cook under a hot grill for 2 minutes on each side.
  5. Divide the salad leaves between 2 plates and add the roasted vegetables. Top with sardines and drizzle over the dressing before serving.

For a more filling meal, roast new potatoes or cubed sweet potato with the cauliflower and pepper.

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