Grilled harissa sardines with fennel & potato salad
Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish
Harissa paste
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 235ml
Skip to ingredients
- 2½ tsp coriander seeds
- 2½ tsp caraway seeds
- 2½ tsp cumin seeds
- 5 dried guajillo chillies
- 5 red chillieshalved and deseeded
- 6 garlic cloveschopped
- small bunch coriander
- 1 lemonjuiced
- 125ml olive oilplus extra for pouring
- chipotle paste
Nutrition: Per serving
- kcal62
- fat6g
- saturates1g
- carbs0.4g
- sugars0.2g
- fibre0.3g
- protein0.4g
- salt0.1g
Method
step 1
Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
