A kind of Tunisian chopped salad

As a younger family we used to go on holiday most years to Tunisia, to a tiny island called Kerkennah. I (Jess) could probably write a whole book on these vivid trips, but the food memories are the ones in particular technicolour. The dish that stands out though, was eaten on the back of a rather battered felucca. The skipper started a barbecue by whirling it round his head to ‘get it going’. He grilled fresh sardines and served them with a filo-like pastry filled with egg and deep-fried to