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Griddled sardine, lemon and harissa salad

  • Timer Prep 60 min
    Cook 20 min
  • Chart 539.0 cal/
  • Chef hat Medium


Juice half of the lemons, and cut the remainder into wedges. Chop the fresh coriander. Chop the fresh mint.


  1. 1 Put the sardines in a shallow dish and rub all over with the harissa paste.
  2. 2 Pour over the lemon juice, cover and chill for at least 1 hour.
  3. 3 Prepare the couscous according to the packet instructions.
  4. 4 Stir in the butter and fold through the rocket, and half the coriander and mint. Divide between serving plates.
  5. 5 Mix the yogurt with the remaining herbs and set aside.
  6. 6 Heat a griddle pan until hot and add the sardines. Cook for 3 minutes each side, until cooked through. Place the sardines on top of the couscous.
  7. 7 Griddle the lemon wedges for 2-3 minutes until charred, then divide between the plates and serve with the herby yogurt.
  • Average per serving
  • Calories 539.0kCal
  • Fat18.9g
  • Saturated8.8g
  • Salt1.16g
  • Carbohydrates66.4
  • Sugar19.7g
  • Protein21.5g
  • Fibre2.9g