I call this “hidden sardine” salad dressing because it was inspired by the concept of hidden liver. Add the remaining garlic and a generous squeeze of lemon from one half, and blitz again. Arrange the spinach on two plates and top with the sardines, scatter over the pomegranate seeds, then top with the dressing Choose the type of message you'd like to post, Lemon & marjoram sardines with walnut & pepper dressing, Magazine subscription – save 44% and get a cookbook of your choice. Wipe out the pan, then heat a little more oil and cook the sardines for 2 mins each side. Arrange the spinach on two plates and top with the sardines, scatter over the pomegranate seeds, then top with the dressing. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Finely grate the garlic and set aside for 10 mins to allow the enzymes to activate. Stir the oil, vinegar and mustard in a cup then drizzle the dressing over the salad and serve. Wipe out the pan, then heat a little more oil and cook the sardines for 2 mins each side. Put the walnuts, remaining herbs and the peppers in a bowl. You can use the walnuts as they are or activate them – this makes them easier to digest. Good Food DealReceive a free Graze box delivered straight to your door. Season, then blitz to a rough purée with a blender. Scatter over half the marjoram or oregano, then close the sardines again. We've created the ultimate recipe for glowing skin, packed with nutrients like calcium, vitamin C and heart-healthy omega-3 fats. But I was born in the former Soviet Union and grew up eating them. If you’re activating them, pour cold water over the walnuts, add a squeeze of lemon, then leave to soak overnight at room temperature. New! Divide the salad among 4 plates and top with sardines. https://www.marthastewart.com/1050733/lemon-herb-sardine-salad Heat a drop of oil in a large non-stick frying pan and quickly wilt the spinach, then set aside. Heat a drop of oil in a large non-stick frying pan and quickly wilt the spinach, then set aside. That’s when you mix ground liver with ground beef and/or bacon to cover up the liver taste. Personally I love sardines and can eat them straight from the can. Sprinkle over the reserved lemon zest and a few herb leaves, then serve with the remaining half of the lemon, cut into wedges. Recipe from Good Food magazine, July 2015. Once combined serve with crackers, on a bagel or even with toast. Open up the sardines and smear the flesh with half the garlic. https://www.bbcgoodfood.com/recipes/mediterranean-sardine-salad Drain and rinse. Step 1 Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Grate over the lemon zest (reserving a little to serve) and season with black pepper.