- 100ml/3½fl oz extra virgin olive oil, plus 1 tbsp for frying
- 1 onion, finely chopped
- 1 red pepper, seeds removed, finely chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 200g/7oz canned chickpeas, rinsed and drained
- 1 orange, juice and zest
- 12 halved cherry tomatoes
- 1 tbsp golden raisins
- 1 tbsp toasted pine nuts
- 2 handfuls fresh parsley, chopped
- 3 tbsp olive oil
- 1 lemon, juice only
- 12 fresh sardines, gutted and cleaned
- 4 slices sourdough bread, toasted
- For the chickpea salad, heat one tablespoon of olive oil in a pan over a medium heat. Add the onion, red pepper, paprika and cinnamon and fry until the onion and pepper have softened.
- Add the remaining chickpea salad ingredients, except the parsley and heat just to warm through.
- Add the parsley and stir through to combine.
- For the sardines, preheat the grill to its highest setting.
- Mix the olive oil and lemon juice together in a bowl.
- Place the sardines onto a baking tray and brush with the lemon and oil mixture.
- Grill the sardines for 4-5 minutes on each side, or until just cooked through.
- To serve, place the toasted sourdough bread onto four plates. Place three grilled sardines onto each piece of toast and spoon the chickpea salad alongside each.