8 whole sardines scaled and gutted
4 cloves garlic
1 fresh large red chilli (you can add another one if you like)
a small bunch of fresh flat-leaf parsley 1 tsp fennel seeds
For the salad: 2 tbsp flaked almonds 1 mixed bag of rocket and watercress 50 g pack of alfalfa shoots 5 or 6 sprigs of fresh mint 1 pomegranate 1 tbsp white wine vinegar
Preheat oven to 220C/Gas 7. Put the sardines into a large roasting tray. Crush over the 4 unpeeled cloves of garlic. Sprinkle over a pinch of salt & pepper.
Finely grate over the zest of 1 lemon, and squeeze in all the juice also add the halves to the tray, cut side up. Drizzle over a little olive oil. Finely slice the red chilli and sprinkle over. Finely chop the parsley stalks and scatter them over, along with the fennel seeds. Roughly chop the parsley leaves and put aside. Mix well with your hands and stuff a little of the mixture inside the bodies of the sardines.
Put the roasting tray on the top shelf of the oven for around 10 minutes, or until golden and crisp. Scatter over the parsley when ready to serve and add some lemon wedges.
In a frying pan lightly toast your almond flakes. Tip the salad leaves and alfalfa in to a bowl. Finely slice the leaves from 5 or 6 sprigs of mint and scatter over, along with the toasted almonds. Halve a pomegranate, then hold 1 half cut side down in your hand and tap the back with a spoon so the seeds fall over the salad. Pour 3 tablespoons of extra virgin olive oil into a small jug. Squeeze in the juice from the remaining pomegranate half. Add 1 tablespoon of white wine vinegar, mix, then dress the salad at the last minute when you are ready to serve.