Grilled Sardines with Chickpeas, Radicchio & Roasted Onions

This lively salad combines acid, bitter and sweet vegetables with the rich oily quality of sardines, which should be available filleted from good fishmongers, while the yoghurt gives a fresh touch to the aïoli.

For a lovely al fresco summer lunch, follow this with Duck and Pistachio Terrine and fresh fruit.