Sardine Salad With Red Kidney Beans And Grilled Spring Onions
Another nourishing protein-rich salad for sardine lovers.
Red kidney beans, grilled spring onions, and sardines make a delicious and satisfying combination.
Finished simply with pickled cucumbers, olive oil and lemon juice, this salad is about bringing out more from just a few good ingredients.
The recipe
Grill the onions
Preheat a cast-iron grill or skillet.
Wash and trim the spring onions, then pat them dry.
Season with a pinch of salt and drizzle lightly with olive oil.
Grill for 6-8 minutes, turning occasionally, until softened and lightly charred.
When done, slice in bite size rounds.
Set aside.
Assemble the salad
Arrange the lettuce on a serving plate.
Add the sliced tomatoes, kidney beans and spring onions.
Carefully place the sardines on the top.
Evenly distribute the pickled cucumbers.
Finish with olive oil, lemon juice, a pinch of salt, and freshly ground pepper.
Serve immediately.
Enjoy.
INGREDIENTS - for two persons
Organic or “Best you can get” !
Lettuce - 200 grams
Sardines - 90 grams (canned in olive oil)
Red kidney beans - 150 grams
Spring onions - 100 grams
Tomatoes - 150 grams
Pickled cucumbers - 100 grams
Olive oil - 15 ml
Fresh lemon juice - 15 ml
A pinch of salt
A grind of pepper
