• 8 fresh whole sardines
  • 3 blood oranges
  • 35 ml extra virgin olive oil
  • 35 ml grape seed oil
  • 400 g mixed leaves (rocket, mizuna, red chard, mustard leaves)
  • 1 medium beetroot (peeled)
  • 2 shallots (peeled)
  • salt and pepper


  • Scale and remove the heads and guts from sardines. Wash and dry.
  • Segment two oranges and squeeze the remaining juice from the third fruit.
  • Reduce by two thirds and add oils, season and taste.
  • Cut the beetroot into matchstick size and season - dress lightly with vinaigrette.
  • Slice the shallots sideways into rounds.
  • To Serve:
  • Preheat grill.
  • On a baking tray oil the sardines and season. Place under the grill for 6-7 minutes.
  • Dress the salad leaves with vinaigrette.
  • Combine ingredients and arrange on a plate.