Alive and Cooking

Moroccan Sardines with Chick Pea Salad

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12 fresh sardines

1 cup plain flour

1 cup cornflour

Extra virgin olive oil

Chick Pea Salad:

1 red onion, finely chopped

2 cloves garlic, finely chopped

3 sprigs thyme leaves, roughly chopped

1 cup pitted dates

½ cup sultanas

270 g tinned chick peas

½ cup red wine

Extra virgin olive oil

Salt and pepper


In a bowl, combine the flours and coat the sardines. In a pan with a generous amount of oil, shallow-fry the sardines until golden.

In another pan or on the BBQ with a good splash of oil, fry off all the chick pea salad ingredients until the chick peas pick up colour, add a sprinkle of salt and pepper, then pour over the wine and bring to the boil.

Onto a platter, place the chickpea salad with sardines on top.

Moroccan Sardines with Chick Pea Salad