Sardines are also known as pilchards.
They're really good, inexpensive, sustainable and full of healthy omega-3 fatty acids. Sardines
sometimes get overlooked because of all their little bones, but when you
cook them whole, you can strip out all the bones in one
piece.
Look for sardines that are clean-smelling and whole. Try to avoid bruised fish, and definitely
avoid any fish with "belly burn," a condition where the belly is broken
and the guts are starting to come out. This is a sign of an old fish,
suitable only for salting down. Another thing, sardines do not freeze well. The oils in them turn rancid even in a
freezer, and the flesh becomes a mushy mess when thawed. My advice: Never freeze fresh sardines.
For this Greek Salad, use sardines with skin and bones (which are edible) as they have
more than four times the amount of calcium as skinless, boneless
sardines.
Ingredients :
Salad :
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
3 medium tomatoes, cut into large chunks
1 large cucumber, cut into large chunks
125ml can chickpeas, rinsed
1/3 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons sliced olives
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
3 medium tomatoes, cut into large chunks
1 large cucumber, cut into large chunks
125ml can chickpeas, rinsed
1/3 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons sliced olives
