A great salad for entertaining this summer. Elegant on its own with some chargrilled bread, or part of your summer bbq spread.
Using the oil from the sardines is a great way to instantly add flavour.
500g green beans, trimmed
1 tbsp each finely chopped mint and parsley
1 long red chilli, seeded and finely chopped
1 lemon, rind finely grated and juiced
200g cherry tomatoes, halved
1 200g Sir Albany chilli sardines
Chargrilled bread, to serve
Blanch the green beans in boiling salted water for 3 minutes. Drain and pat dry. Preheat a barbeque or chargrill pan over high heat. Add the beans and cook turning occasionally for 4 minutes or until charred.
Meanwhile, to make the dressing, mix the mint, parsley, chilli and lemon juice together.
Arrange the beans and tomatoes on a platter. Top with sardines and add the oil to the dressing. Drizzle with dressing and cracked black pepper, to serve.