Stuffed Sardines

Stuffed Sardines with Watercress, and Orange

This could be cooked on the barbecue, if the weather allows.

• 400g cooked beetroot
• Handful of thyme sprigs
• 60g stale breadcrumbs
• 65g Flax Fibre
• 3 tbsp mixed fresh herbs, such as chives, parsley etc
• Zest and juice of 1 lemon
• Sea Salt with Kelp and black pepper
• 3-4 tbsp olive oil
• 12 sardines, scaled and gutted
• 2 large oranges, peeled and segmented
• 100g watercress, woody stems removed
• 1 red onion, sliced into rings
• Apple Cider Vinegar , orange juice and olive oil dressing

1. Put breadcrumbs, Flax Fibre, chopped herbs, lemon zest and a squeeze of lemon juice in a bowl.
2. Add some seasoning, stir and pour in enough oil to bind. Stuff sardines with mixture and transfer to an oiled tray.
3. Drizzle generously with olive oil and sprinkle with sea salt.
4. Bake for 10-15 minutes until lightly golden.
5. Whisk together the ingredients for the dressing and season.
6. Cut beetroot into chunks and arrange with orange segments, watercress and red onion rings on a platter.
7. Place sardines alongside, then drizzle everything with the dressing to serve.