We love Justine Schofield’s sardine salad recipe from episode 45 of Everyday Gourmet.


  • 50g (1¾oz) Calasparra rice

  • 25g (4/5oz) plain flour

  • 2 tablespoons water

  • Salt and pepper

  • 6 butterflied sardines

  • 1 tablespoon olive oil

  • 50g (1¾oz) chorizo sausage, diced

  • 100g (3½oz) green beans, thinly sliced

  • ½ bunch parsley, finely chopped

  • 2 garlic cloves, chopped lemon wedges, to serve


  • 1.

    Using a small grinder or mortar and pestle, grind rice to a coarse powder. Place on a plate.

  • 2.

    Whisk flour and water in small bowl to form a smooth batter. Season.

  • 3.

    Pat sardines dry with absorbent paper. Dip skin-side only in batter, then dip both sides into powdered rice.

  • 4.

    Heat oil in a non-stick frying pan.

  • 5.

    Cook the sardines on medium heat, skin-side down, for about 4 minutes or until crust is crisp and golden. Turn and cook for about a further 3 minutes. Drain on absorbent paper.

  • 6.

    Add chorizo to same clean pan. Cook, over medium heat, stirring occasionally, until lightly browned. Add beans. Cook, stirring occasionally, for about 5 minutes or until tender. Stir in parsley and garlic. Season to taste.

  • 7.

    Place bean and chorizo mixture on serving plate. Top with sardines. Serve with lemon wedges.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 380kj
  • Fat Total 18g
  • Saturated Fat 5g
  • Protein 17g
  • Carbohydrate 36g
  • Sugar 2g
  • Sodium 459mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP:If grinding rice in a mortar and pestle, grind only a little at a time. If you add all the rice in one go, it will be impossible to crush.

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