Spanish-Style Sardine Salad with Potatoes & Lemon
Fresh, hearty and packed with Mediterranean flavour, this vibrant salad combines tender new potatoes, chickpeas and Good Fish sardines with fragrant herbs and lemon. Served alongside a creamy smoked paprika yoghurt dressing, it's a simple and nourishing meal perfect for lunch or light entertaining.
Recipe by Good Fish.
Ingredients
Salad
275g jar Good Fish Sardines in Extra Virgin Olive Oil
300g new potatoes
200g chickpeas, drained and rinsed
1/3 cup extra virgin olive oil
Parsley, chopped
Dill, chopped
Zest of 1 lemon
Sea salt and black pepper, to taste
Dressing
2/3 cup natural yoghurt
1 tsp smoked paprika
Juice of 1/2 lemon
1/3 cup mint, finely chopped
1 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
Method
- Cut the potatoes in half and cook in lightly salted boiling water until tender. Drain and allow to cool slightly.
- In a large bowl, combine the potatoes, chickpeas, olive oil, parsley, dill and lemon zest. Season with sea salt and black pepper, then gently toss to combine.
- Transfer the salad to a serving platter and carefully arrange the sardines over the top, keeping the fillets intact where possible.
- In a small bowl, whisk together the yoghurt, smoked paprika, lemon juice, mint, olive oil, salt and pepper until smooth.
- Sprinkle the salad with additional herbs and lemon zest if desired.
- Serve with the smoked paprika yoghurt dressing on the side.
Tip: Use some of the olive oil from the sardine jar in the dressing for extra flavour.
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