Sardine, egg and dukkah salad
A great lunchtime salad that combines sardines (high in healthy omega-3 fatty acids), eggs (great source of choline for brain performance) and a dukkah spice mix, rich in almonds (antioxidants) and sesame seeds (magnesium). Look for premium canned sardines in olive oil such as Cuca from Spain.
Ingredients
4 organic eggs, hard-boiled
2 cans premium sardines in olive oil
handful of rocket leaves
1 punnet mustard cress
20 kalamata olives, unpitted
8 caperberries
crispbreads for serving
Method
Peel the eggs and cut into wedges. Set out four plates or boards. Arrange the sardines and hard-boiled eggs on top, and scatter with rocket leaves, mustard cress, olives and caper berries. Drizzle with the oil from the sardine tin, scatter with dukkah and serve with crispbreads or crusty sourdough.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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