Grilled sardines with flatbread and red pepper date chutney
Ingredients
Metric
Imperial
Charred flatbreads
- 30g of unsalted butter, melted
- 250g of bread flour
- 100ml of whole milk
- 1 pinch of salt
- 1 pinch of garlic granules
- 1 tbsp of olive oil
- neutral oil, for cooking
Red pepper and date chutney
- 400g of red pepper, chopped
- 1 fresh habanero chilli, chopped
- 200g of Medjool dates, stones removed
- 2 tsp olive oil
- 1 garlic clove, peeled and roughly chopped
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp garam masala
- 100g of brown sugar
- 50ml of water
Tomato salsa
- 200g of cherry tomatoes, quartered
- 1 red onion, finely diced
- 1 garlic clove, minced
- 100g of pitted Kalamata olives, chopped
- 2 small preserved lemons, diced
- 200ml of olive oil
- 1 handful of fresh parsley, finely chopped
- salt and pepper
Grilled sardines
- 6 whole sardines, gutted
- 2 tbsp of olive oil
- salt and pepper
Garnish
- 1 pinch of finely chopped chives
- 1 dash of olive oil
Method
Knead together all the flatbread ingredients until a smooth dough forms. Cover and leave to rest for 30 minutes
- 30g of unsalted butter, melted
- 250g of bread flour
- 100ml of whole milk
- 1 pinch of salt
- 1 pinch of garlic granules
- 1 tbsp of olive oil
- neutral oil, for cooking
Meanwhile, prepare the red pepper and date chutney. Add the peppers and dates to a food processor then blitz just until you have a chunky paste
- 400g of red pepper, chopped
- 1 fresh habanero chilli, chopped
- 200g of Medjool dates, stones removed
Heat the olive oil over a medium low heat then add in the pepper mix. Stir well, bring to a simmer, then add in the garlic, cumin, fennel seeds and garam masala
- 2 tsp olive oil
- 1 garlic clove, peeled and roughly chopped
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp garam masala
Add in the brown sugar and water then stir well. Bring the whole mix to a simmer then cook for around 20 minutes, or until thick
- 100g of brown sugar
- 50ml of water
Once thick and sticky, remove from the heat and set aside to cool
Next, preheat the grill to 200°C and your oven to 180°C fan
Combine all of the ingredients for the tomato salsa and set aside
- 200g of cherry tomatoes, quartered
- 1 red onion, finely diced
- 1 garlic clove, minced
- 100g of pitted Kalamata olives, chopped
- 2 small preserved lemons, diced
- 200ml of olive oil
- 1 handful of fresh parsley, finely chopped
- salt and pepper
Divide the flatbread dough into 4 portions, then roll them into balls and leave them to rest for another 15 minutes
Toss the sardines in olive oil and season with salt and pepper
- 6 whole sardines, gutted
- 2 tbsp of olive oil
- salt and pepper
Grill on a parchment-lined grill tray for around 2 minutes on each side
Transfer the sardines on the rack to the oven, and roast until cooked through, about 1 more minute
To cook the flatbreads, heat a griddle over a medium high heat
Roll out each of the dough balls into rounds
Add a dash of vegetable oil to the pan and cook the flatbreads on each side until gently charred and cooked through. Leave to cool on a plate wrapped in a kitchen towel. You might need to wipe the pan out between flatbreads to stop the flour from burning
To serve, top the flatbreads with the chutney, salsa and sardines. Garnish with fresh chives and a drizzle of olive oil
- 1 pinch of finely chopped chives
- 1 dash of olive oil
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