A WARM SALAD OF SARDINES AND BABY POTATOES

Serves 4

Ingredients 8 baby potatoes, peeled sea salt & freshly ground pepper olive oil 2-3 rindless bacon rashers, sliced 12 sardine fillets olive oil spray 1 tbsp white wine vinegar 1 large garlic clove, crushed 1 tbsp Dijon mustard vegetable oil 12 cherry tomatoes, quartered 1 heaped tbsp snipped chives a good handful of cress

Method

• Preheat overhead grill to highest degree.
• Cook the potatoes in lightly salted, boiling water until just tender. Drain well and slice, when cool enough to handle.
• Then heat a little olive oil in a heavy-bottomed pan and gently sauté the potatoes until golden on both sides, adding the bacon after turning.
• Place the sardine fillets on an oven tray, skin side up. Spray with oil, season and cook under the overhead grill.
• To make the vinaigrette, whisk the vinegar with the garlic and mustard until well combined. Then add equal amounts of olive and vegie oil, little by little, to reach dressing consistency.
• Put the tomatoes and chives in a large bowl, together with the potatoes and bacon, and gently toss with the mustard vinaigrette to taste.
• Mound the salad in individual bowls (or on plates) and top with the sardines, a sprinkling of dressing and a little cress.
• Serve with good crusty bread on the side.

© Iain Hewitson