Buckwheat salad with roasted sardines
    Ingredients
  • 1 frozen pack of Aegean sardine fillets TRATA on ice (400g.)
  • 200g flour
  • 300g buckwheat
  • 1 bay leaf
  • For the salad:
  • 1 big tomato, diced
  • 1 medium cucumber, diced
  • 2 large peppers, diced
  • 50g parsley
  • For the sauce:
  • 1 tablespoon tahini (sesame paste)
  • 1 tea spoon cold water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Salt and pepper
PREPARATION
Preparation Time:30'

Let the fillets come up to room temperature. Rinse the buckwheat under cool running water, place it into a pot with water and bay leaf and bring to boil. Allow the buckweat to simmer for 15 minutes or until it is tender. Preahet the oven to 180°C. Pat the sardines dry with paper towels, season with salt then toss with the flour in a bowl and shake off excess. Grease a baking sheet with olive oil, lay the sardines on it and roast for 15 minutes. Prepare the salad. Mix all vegetables in a bowl. Drain the buckweat, rinse with cold water and mix it with the vegetables and parsley. Season with salt and pepper. Prepare the sauce. Place the ingredients in a bowl and mix well until smooth and creamy. Pour the dressing over the salad and toss well. Serve the salad in four plates placing the sardine fillets on top.

Recommended products
for the recipe
Buckwheat salad with roasted sardines
  • 1 frozen pack of Aegean sardine fillets TRATA on ice (400g.)
  • 200g flour
  • 300g buckwheat
  • 1 bay leaf
  • For the salad:
  • 1 big tomato, diced
  • 1 medium cucumber, diced
  • 2 large peppers, diced
  • 50g parsley
  • For the sauce:
  • 1 tablespoon tahini (sesame paste)
  • 1 tea spoon cold water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Salt and pepper

Let the fillets come up to room temperature. Rinse the buckwheat under cool running water, place it into a pot with water and bay leaf and bring to boil. Allow the buckweat to simmer for 15 minutes or until it is tender. Preahet the oven to 180°C. Pat the sardines dry with paper towels, season with salt then toss with the flour in a bowl and shake off excess. Grease a baking sheet with olive oil, lay the sardines on it and roast for 15 minutes. Prepare the salad. Mix all vegetables in a bowl. Drain the buckweat, rinse with cold water and mix it with the vegetables and parsley. Season with salt and pepper. Prepare the sauce. Place the ingredients in a bowl and mix well until smooth and creamy. Pour the dressing over the salad and toss well. Serve the salad in four plates placing the sardine fillets on top.

Preparation Time 30'
Recommended products
for the recipe