Ingredients

• 20ml/¾fl oz Cabernet Sauvignon vinegar
• 20g/¾oz Dijon mustard
• 80ml/2¾fl oz olive oil
• salt and pepper
• 1 lemon
• juice and zest
• 3 Little Gem lettuce
• 1 tbsp olive oil
• 60g/2¼oz samphire
• picked
• 8 large sardines
• scaled and gutted
• coarse sea salt
• 1 tbsp finely chopped parsley

Directions

• Heat a grill pan or wire rack over the heat or coals of a barbecue.
• For the dressing
• whisk the vinegar
• mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper
• adding a little lemon juice if desired.
• For the sardines
• lettuce and samphire
• trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted.
• Blanch the samphire in a pan of boiling water for twenty seconds
• then remove from the water with a slotted spoon.
• Brush the sardines with a little oil and season with the sea salt.
• Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish.
• When cooked flake the fish into a bowl with the gem lettuce
• parsley and and lemon zest. Add the samphire and dress with the red wine dressing.