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Marinated Sardines with Chickpeas and Bacon

Recipe by Simon Rimmer

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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.

Serves 4

Ingredients

18 small sardines, cleaned
125g cooked chick peas
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

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Method

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