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Marinated Sardines with Chickpeas and Bacon

This delicious, simple and hearty dish has Spanish origins: the Sherry vinegar comes from Spanish cookery, and the concept of combining chickpeas/beans with marinated fish is Spanish too. Serve with plenty of crusty bread.


  • 18 small sardines, cleaned

  • 125g cooked chickpeas

  • 50g bread croutons

  • 25g bacon lardons

  • 8 mint leaves

  • 2 spring onions

  • For the marinade

  • Juice 4 oranges

  • 30g sherry vinegar

  • Salt

  • For the stuffing

  • 1 red pepper

  • 1 onion

  • 1 aubergine

  • For the vinaigrette

  • 100ml extra virgin olive oil

  • 15g chopped walnuts

  • Juice of 1 orange

  • 15g sherry vinegar

  • Salt and pepper


  • 1.

    Combine the marinade ingredients and marinate the sardines for at least 6 hours.

  • 2.

    To make the stuffing, roast the pepper, onion and aubergine until soft, then cut into them into thin strips. Fry the bacon, then combine with the croutons, beans, chickpeas and onion. Whisk the vinaigrette ingredients together, and dress the mixture. Drain the sardines, and stuff them with the pepper, onion, and aubergine. To serve, spoon the salad onto a plate, and top with the marinated sardines.

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