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Spicy Harissa Sardines and Pea-Avo Smash
Introduction from Sophie Gastman
This recipe was born out of a work group chat when a colleague asked for easy work-from-home lunch ideas. Someone threw in ‘spicy sardines on toast’ and I’ve been making my own version ever since. If you’re not convinced by the idea of tinned sardines, you should be. They’re cheap, last forever in the cupboard and come packed with omega-3s (plus calcium and vitamin D if you eat the little bones, which you should!).
Ingredients
Method
MAKE THE PEA-AVO SMASH: In a small food processor or blender, blend the peas, avocado, tahini, lemon juice, garlic, za’atar and pul biber or chilli flakes (if using). Add the fresh herbs and pulse to combine. Season to taste with salt and pepper.
SEASON THE SARDINES: In a bowl, lightly mash the drained sardines with a fork, then mix in the garlic, harissa paste, lemon juice, coriander and a pinch of pepper.
ASSEMBLE: Spread a generous layer of the pea-avo smash on the toasted sourdough. Top with thinly sliced radishes for crunch, then the harissa-sardine mix and finish with a drizzle of balsamic glaze or pomegranate molasses. Cut in half and tuck in!
Reviews
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