INGREDIENTS
150g breadcrumbs
1 tbsp parsley, chopped
Zest of a lemon
Flour
1 egg, beaten
1 sardine
Vegetable oil
60g spinach
Extra virgin olive oil
1 red chilli, chopped
Salt and pepper
60g courgette
¼ cucumber
Juice of a lemon
1 tbsp coriander
1 tbsp balsamic vinegar
Recipe continues
METHOD
Crush breadcrumbs in a pestle and mortar and sieve them. Toast them in the oven until dry. Remove from oven and mix with the flour, parsley, lemon zest and pepper.
Dip the sardine into the egg and then into the breadcrumb mixture. Shallow fry in oil.
Cut ribbons of courgette and cucumber and place in a bowl with the vinegar, lemon juice and oil.
Drizzle some extra virgin olive oil on the spinach, sprinkle some salt on top and mix in the chilli.
Place the sardine on the plate. Put the spinach on top and place the cold courgette and cucumber on top. Sprinkle some black pepper on top and serve.