“Rosemary will aid poor concentration and memory, headaches and anxiety,” says McEnearney. “Walnuts are high in fibre, antioxidant and anti-inflammatory. I soak all nuts in water before I use them to make them more digestible.”
Ingredients
Rosemary tarator
Lemon dressing
Method
Main
1.For rosemary tarator, soak bread and walnuts in to soften (4-5 minutes). Squeeze excess milk from bread and transfer to a blender with walnuts. Add egg, herbs, capers and anchovies, blend to combine, then add oil in a thin stream to form a rustic sauce. Add lemon juice, season to taste and set aside. Tarator will keep refrigerated in an airtight container for up to a week.
2.For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
3.Snip the sardine backbones at both ends of the cavity and remove ribs with your fingers (they lift out very easily). Combine preserved rind, raisins and herbs in a bowl, season to taste, then stuff into sardine cavities. Season to taste with a little salt and refrigerate until required.
4.Heat a barbecue to high heat (McEnearney grills over charcoal), brush sardines with olive oil and grill to just char and cook through (1-2 minutes each side). Transfer to a platter lined with nasturtium leaves, spoon lemon dressing over and serve with rosemary tarator.
Note Nasturtium leaves are available from select greengrocers.
Notes
