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Ingredients
Method
- 500g cauliflower, cut into florets
- 1 red and 1 green pepper, chopped into chunks
- 400g tin of chickpeas, drained
- 1 tbsp olive oil
- 15g chopped dill
- 1 crushed garlic clove
- 1 lime, zest and juice
- 8 whole sardines, cleaned
- Preheat the oven to 220C. Place the cauliflower, peppers and chickpeas in a roasting tin, drizzle with oil, season and mix well. Roast for 25 mins. Meanwhile, make the gremolata by mixing the lime zest and juice, garlic, dill and seasoning. Set aside.
- Cook the sardines in a frying pan for 5 mins on each side. Divide the veggies between plates, top each with 2 sardines and sprinkle with the gremolata to serve.
25 mins
4 serving
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