Recipes

WILD CHICORY WITH CARROT AND AEGEAN SARDINES

Time

10’

Serves

2

Difficulty

Easy

Ingredients

  • 1 tin of TRATA Aegean sardines in olive oil
  • 400 g wild chicory (stamnagathi), cooked
  • 1 carrot
  • 1 spring onion
  • 50 ml olive oil
  • Lemon juice and zest, of 1 lime
  • 5 whole wheat bread rusks
  • 1 tbs parsley
  • 1 tbs chervil
  • 1 tbs thyme
  • Salt
  • Freshly ground pepper

Method

Into a bowl, crush the rusks to small pieces with your hands, drizzle with water, pour olive oil and mix well. Finely chop all herbs with a sharp knife on a cutting board and add them into the bowl with the rusks. Season with salt and pepper and mix well. Finely chop the spring onion. Cut the carrot lengthwise and then thinly slice it.

Place the spring onion and carrot slices into a large bowl, add the rusks, wild chicory (stamnagathi), lime juice and zest, little olive oil, salt and pepper and mix well. Serve the salad in a plate and lay the Aegean sardines on top.

Suggestions for this recipe

Wild Sardines
Ιn olive oil