Grilled sardines with lentil tabbouleh

Grilled sardines with lentil tabbouleh

By
From
Saha
Serves
8
Photographer
Matt Harvey

We can’t get enough of this tabbouleh. Not only does it look wonderful – all earthy browns and greens – but it tastes fantastic as well. Sardines are strongly flavoured, especially hot off a charcoal grill, and the lentil tabbouleh is the perfect foil to their oiliness.

Lentil tabbouleh

Ingredients

Quantity Ingredient
100g puy lentils
1-2 lemons, juiced
1/2 cup mint leaves, roughly shredded
2 cups flat-leaf parsley leaves, roughly shredded
3 shallots, finely diced
2 tomatoes, seeded and diced
1 teaspoon ground allspice
1 teaspoon ground cinnamon
salt and pepper
60ml extra-virgin olive oil
24 medium sardines, boned
olive oil
salt and pepper
ground sumac

Method

  1. Put the lentils into a small pot and cover with twice their volume of cold water. Bring to the boil, then lower the heat and simmer for 25–30 minutes, or until the lentils are tender. Drain well and leave to cool.
  2. Tip the lentils into a large mixing bowl and add all the other tabbouleh ingredients. Toss well and leave for 10 minutes so the flavours mingle and intensify.
  3. Preheat the grill or barbecue as hot as possible. Brush the sardines with a little olive oil, season with salt and pepper and sprinkle lightly with sumac. Cook the sardines for a few minutes on each side – they won’t take long – then serve them with the lentil tabbouleh.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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