Recipes

BUCKWHEAT SALAD WITH ROASTED SARDINES

Time

30’

Serves

4

Difficulty

Easy

Ingredients

  • 1 frozen pack of Aegean sardine fillets TRATA on ice (400g.)
  • 200 g. flour
  • 300 g. buckwheat
  • 1 bay leaf

For the salad

  • 1 big tomato, diced
  • 1 medium cucumber, diced
  • 2 large peppers, diced
  • 50 g. parsley

Method

Let the fillets reach room temperature. Rinse the buckwheat under cool running water, place it into a pot with water and the bay leaf and bring to boil. Allow the buckwheat to simmer for 15 minutes or until it is tender. Preheat the oven to 180ºC. Pat the sardines dry with paper towels, season with salt then toss with flour in a bowl and shake off excess. Grease a baking sheet with olive oil, lay the sardines on it and roast for 15 minutes. Prepare the salad. Mix all vegetables in a bowl. Drain the buckwheat, rinse with cold water and mix it with the vegetables and parsley. Season with salt and pepper. Prepare the sauce. Place all the ingredients in a bowl and mix well until smooth and creamy. Pour the dressing over the salad and toss well. Serve the salad in four plates placing the sardine fillets on top.

For the sauce

1 tablespoon tahini (sesame paste)

1 tea spoon cold water

1 tablespoon red wine vinegar

1 tablespoon olive oil

Salt and pepper

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