Harissa sardines

Harissa sardines

From
Posh Kebabs
Serves
4
Cooking time
45 mins

It is worth spending a bit of money on good harissa; a little jar will go a long way and just a small amount can add spice and a delicious flavour to a variety of fish and meat.

Ingredients

Quantity Ingredient
400g chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
salt
freshly ground black pepper

For the sardines

Quantity Ingredient
2 tablespoon rose harissa paste
1/2 lemon, zest and juiced
bunch coriander, leaves and stems separated
8-12 fresh sardines, gutted

To serve

Quantity Ingredient
200g greek yogurt
1 garlic clove, crushed
4 flatbreads
1/2 lemon, cut into wedges

Method

  1. Preheat the oven to 200°C/180°C fan. Use a clean tea towel to dry the chickpeas really well. Tip the chickpeas onto a baking sheet with a lip, transfer to the oven, and bake for 5 minutes. Remove, drizzle with the oil, scatter over the spices and plenty of seasoning, and toss to coat. Return to the oven for 5 minutes, or until starting to crisp at the edges and turn golden.
  2. Meanwhile, prepare the sardines. Mix the harissa paste with the lemon zest and juice in a small bowl. Finely chop the coriander stems and add them to the mix with plenty of seasoning. Insert a skewer into the tail end of each sardine, skewer through the cavity and out through the mouth of the fish. Rub all over with the harissa paste and leave to marinate for 10 minutes.
  3. Meanwhile, mix the yogurt and garlic with some seasoning in a small bowl. Set aside. Heat a griddle pan or barbeque to high and cook the sardines for 3 minutes on each side.
  4. Heat the flatbreads and spread with the garlic yogurt. Pile on the chickpeas and sardines, and scatter with the chopped coriander leaves. Serve with lemon wedges to squeeze over.
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