Sardine, Fennel and Walnut Salad

Sardine, Fennel and

Walnut Salad

As spring is becoming more and more present, how about a light and fresh tasting salad for lunch on a sunny day?

This amazing bowl was created by our lovely Blogger @nattys_table.Follow her instructions for making this super delicious salad!

INGREDIENTS

Fish4Ever Sardines in Organic Olive Oil and Lemon⁣
Mixed leaves ⁣Cucumber, sliced⁣
Radish, sliced⁣
Fennel, sliced⁣⁣
Nigella seeds
Dill seeds⁣
Fresh dill⁣
Walnuts

DIRECTIONS

Ideally dress the fennel first (with some of the dill chopped in) with hemp seed oil, apple cider vinegar, salt & pepper and leave to macerate whilst you make the rest of the salad.
Wash the salad and vegetables.
Slice the vegetables.
Mix all ingredients together in a bowl, dress in hemp seed oil, apple cider vinegar, salt and freshly ground pepper.
Finally top the salad with the Sardines.

Enjoy your super quick and tasty meal!

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Products In This Recipe

Sardines in Olive Oil and Lemon

£3.35

~~£0.00~~ £3.35

Taxes included. Shipping calculated at checkout.

Size

Individual Unit £3.35

pack of 4 £12.86

case of 12 £36.98

7.7.26 Apologies, this our bestseller. Out of stock currently and hope to be back in mid-August.

Responsibly-fished filleted sardines from Portugal in extra virgin organic olive oil with lemon.

Nigella Lawson- 'I’m huge admirer of Fish 4 Ever and, in particular, of their sardines. They don’t really taste tinned at all: it’s as if the freshness and texture have been magically captured and preserved. I keep myself well-stocked with these so that I know I always have an excellent meal on standby. What I tend to do is cook some leafy greens – or whatever vegetables I have in the house – and then warm the sardines over low-ish heat in the pan the vegetables have been cooked in, breaking them up a little with a spoon or spatula. I then add back the cooked and drained veg, along with a few toasted pinenuts, some chopped parsley, salt and pepper, and toss everything well together...

120g