"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."
- 12 whole sardines
- 65 gm preserved lemon rind, rinsed and diced
- 60 gm raisins, coarsely chopped
- ½ cup each (firmly packed) mint, flat-leaf parsley and dill, finely chopped
- For brushing: olive oil
- To serve: nasturtium leaves (see note)
- 50 gm sourdough bread, crusts removed, coarsely torn
- 20 gm walnuts
- 50 ml milk
- 1 hard-boiled egg, coarsely crumbled
- ½ cup each (firmly packed) rosemary, mint and flat-leaf parsley
- 1/3 cup coarsely chopped chives
- ¼ cup (firmly packed) tarragon
- 2 tsp baby salted capers, rinsed and drained well
- 4 anchovy fillets
- 200 ml olive oil
- 2 tsp lemon juice
- 50 ml extra-virgin olive oil
- Juice of 1½ lemons
- 1For 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.
- 2For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
- 3Snip 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.
- 4Heat 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.