Hot and Cold Salad of Sardine Fillets and Vegetables

Name: Hot and Cold Salad of Sardine Fillets and Vegetables (Salada Quente Fria de Filetes de Sardinha e Legumes)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 240 g cauliflower; 4 dessert spoons fresh, finely chopped mint; 240 g broccoli; 1 tablespoon of white wine vinegar; 4 tablespoons extra virgin olive oil; salt; 1 lime, juice and zest; 8 mini courgettes (200 g); peppermint leaves, to decorate; 1 lime; 2 cans sardine fillets in olive oil; 12 baby carrots (200 g); 4 coffee spoons ground cumin; 12 soup spoons Greek yogurt (450 g)

Salada Quente Fria de Filetes de Sardinha e Legumes

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

2 cans sardine fillets in olive oil
1 lime
peppermint leaves, to decorate

Europe
Portugal
Fish course
Pescatarian
Gluten-free
Winter
Summer

Method

Preparation

Open the cans, drain the oil and remove the fillets, ideally whole. Set aside.

Preparation of Vegetables

Cook the vegetables in salted water with a tablespoon of white wine vinegar long enough to make them tender but still crisp. Remove the stems and use only the softest florets of cauliflowe