12 |
whole sardines |
65g |
preserved lemon rind, rinsed and diced |
60g |
raisins, coarsely chopped |
25g |
firmly packed mint leaves, finely chopped |
15g |
flat-leaf parsley leaves, finely chopped |
20g |
oregano leaves, finely chopped |
1 |
large red chilli, thinly sliced |
|
extra-virgin olive oil |
|
nasturtium leaves, to serve |
1/2 quantity |
rosemary tarator |