Char grilled sardines with a watercress, radish and asparagus salad, tartare dressing

Serves 4 as a light lunch dish or starter

12 Sardines
Olive oil
Salt and pepper

100g Watercress
8 Radishes sliced or quartered
2 bunches Asparagus

Tartare Dressing
3 gherkins chopped finely
2tbsp capers chopped finely
1 small shallot chopped finely
½ small bunch dill chopped
½ small bunch flat leaf parsley chopped
½ Lemon, zested and juiced
50ml olive oil
Salt and pepper

Start by making the tartar dressing, add all the ingredients into a bowl and mix well to incorporate all the ingredients. Taste and adjust seasoning if needed. Set aside (this can be made ahead of time, just place in a sealed container in the fridge, lasts about 5 days)

Prepare the salad ingredients, pick the watercress, slice the radishes and char grill the asparagus for a few minutes until tender and charred.

Clean and gut the sardines, leaving the head and tail on, season with olive oil and salt and pepper

Heat up a griddle pan until its smoking hot and cook the sardines for 5-6 mins on each side, try not to move them around to often. It’s best to leave them for the full time on each side and move only once

Once the sardines are cooked assemble the dish and drizzle with the tartar sauce