A nourishing yet elegant salad for sardine lovers. The bold flavor of sardines is balanced by the sweetness of beetroot and tangerine. A soft boiled egg adds richness, while broccoli and radishes bring texture and freshness. Toasted pine nuts complete the picture. Simply dressed with olive oil, lemon juice and a touch of balsamic vinegar, this salad is both satisfying and well balanced.

Behind the Bite
Sardines are one of the richest whole-food sources of omega-3s. The bones, softened right into the fish, are a good source of calcium, and the vitamin D sardines naturally contain helps your body absorb it. Pairing them with vitamin C from the tangerine and broccoli helps your body absorb more of the plant-based iron sitting right alongside it in this dish. And that soft egg yolk isn't just for richness — it's one of the best everyday sources of choline, a nutrient most people quietly fall short on.

The recipe

Boil the egg

Bring water to a gentle boil.

Cook the egg for 5-6 minutes, until the white is set and the yolk remains soft.

Cool briefly, then peel.

Steam the broccoli

Steam the broccoli for 4-5 minutes, until tender but still slightly firm.

Toast the pine nuts

Use a dry thick-bottomed pan to toast the pine nuts for 3-5 minutes until golden and fragrant.

(They can also be toasted in the oven at 200°C for about 5 minutes.)

Let cool.

Assemble the salad