Ingredients

• 100ml/3½fl oz extra virgin olive oil
• plus 1 tbsp for frying
• 1 onion
• finely chopped
• 1 red pepper
• seeds removed
• finely chopped
• 1 tsp paprika
• 1 tsp ground cinnamon
• 200g/7oz canned chickpeas
• rinsed and drained
• 1 orange
• juice and zest
• 12 halved cherry tomatoes
• 1 tbsp golden raisins
• 1 tbsp toasted pine nuts
• 2 handfuls fresh parsley
• chopped
• 3 tbsp olive oil
• 1 lemon
• juice only
• 12 fresh sardines
• gutted and cleaned
• 4 slices sourdough bread
• toasted

Directions

• For the chickpea salad
• heat one tablespoon of olive oil in a pan over a medium heat. Add the onion
• red pepper
• paprika and cinnamon and fry until the onion and pepper have softened.
• Add the remaining chickpea salad ingredients
• except the parsley and heat just to warm through.
• Add the parsley and stir through to combine.
• For the sardines
• preheat the grill to its highest setting.
• Mix the olive oil and lemon juice together in a bowl.
• Place the sardines onto a baking tray and brush with the lemon and oil mixture.
• Grill the sardines for 4-5 minutes on each side
• or until just cooked through.
• To serve
• place the toasted sourdough bread onto four plates. Place three grilled sardines onto each piece of toast and spoon the chickpea salad alongside each.