Sardines make a delightful addition to summer salads, providing a protein boost without weighing it down too much.  This delectable sardine salad features a refreshing lemon chardonnay dressing and is incredibly light, fresh and delicious.

Serves 3-4

200g rocket
½ zucchini, peeled into ribbons
2 Tbsp Salvagno pitted olives
1 Tbsp Pons capers
Handful cherry tomatoes
1 105g tin Albo sardines in olive oil
2 eggs, hardboiled
3 slices Julie Le Clerc preserved lemon, diced
Pons lemon infused extra virgin olive oil, drizzle
Forvm Chardonnay vinegar, drizzle
Italian parsley, chopped.

In your favourite salad bowl, combine the rocket, zucchini ribbons, pitted olives, capers, cherry tomatoes, baby sardines, and hard-boiled eggs. Add diced pieces of preserved lemon to the mix. Drizzle lemon oil and chardonnay vinegar over the salad, finishing with Italian parsley.



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