spanish-style GOOD FISH sardine salad with potatoes and lemon

275g jar Good Fish Sardines in Extra Virgin Olive Oil

300g new potatoes

200g tinned chickpeas, drained

1/3 cup extra virgin olive oil

Parsley, chopped

Dill, chopped

Zest of one lemon

Sea salt

Pepper

Dressing

2/3 cup natural yoghurt

1 teaspoon smoked paprika

Juice of 1/2 lemon

1/3 cup mint, finely chopped

1 tablespoon organic extra virgin olive oil *

Sea salt

Pepper

Cut the potatoes in half and boil in lightly salted water until tender. Drain chickpeas and rinse. Gently combine potatoes, chickpeas, oil and herbs in a bowl, season with sea salt and pepper and transfer onto serving plate. Add sardines, being careful to keep fillets whole. Sprinkle with additional herbs and lemon zest. In a separate small bowl, combine yoghurt, paprika, lemon juice, olive oil, mint, salt and pepper. Serve with the salad.

* Tip: preserve olive oil from the jar to make the dressing for a fuller-bodied flavour

Serves: 2

Preparation time: 10 minutes