Chilli-Encrusted Sardines with Beetroot Salad

  • For the sardines
  • 16 sardines, butterflied (you can substitute for herring or mackerel)
  • Vegetable oil
  • Lime wedges
  • 4 garlic cloves, grated
  • 1 tbsp ginger, grated
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 2 tbsp lime juice
  • Salt
  • For the chilli paste
  • 8 green chillies, de-seeded
  • 3 whole green chillies
  • 3 tsp coriander seeds, ground
  • 2 tsp cumin, ground
  • For the beetroot salad
  • 850g beetroot
  • Salt
  • 100g radishes, sliced
  • 2 tbsp chives, snipped
  • 2 tbsp mint, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 red onion, sliced
  • Pinch salt
  • For the dressing
  • 150ml vegetable oil
  • 1 lemongrass stalk, bruised
  • 1 tsp black mustard seeds
  • Zest of 1 lime
  • Juice of 2 limes
  • 2 tbsp honey

Heat the oil and the lemongrass over low heat and leave to infuse off the heat for a few hours.

Preheat the oven the oven to 200°C.

Place beetroot on foil on roasting tray, drizzle with a bit of the lemongrass oil.

Season with salt, wrap and cook for 1 hour until tender. Cool, peel and cut into wedges.

Reheat the remaining oil, add mustard seed and allow to crackle over low heat. Allow oil to cool then add the remaining ingredients, mix well and toss over the roasted beetroot.

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