Sit sardines atop a crushed broad bean base to maximise nutrition and serve seriously refined flavour.
100g Broad beans or edamame
Pinch crushed chilli flakes
100ml White wine vinegar
30g Golden caster sugar
Pinch of Coriander seeds
Sardines in olive oil
Shavings of parmesan
Dill - to garnish
Salt and pepper
Lemon - for juice
- Crush the broad beans with a small drizzle of olive oil, squeeze of lemon juice, chilli flakes, salt and pepper.
- Cut the cucumber in half lengthways and use a small spoon to scoop out the soft core and slice the flesh.
- Bring the white wine vinegar, coriander seeds and sugar to the boil to dissolve the sugar. Remove from the heat and allow to cool for 5 minutes before adding the cucumber.
- Build the dish with broad beans as a base, pickled cucumber and capers, then the sardines, parmesan and dill.