Serves 4

INGREDIENTS

16 marinated Fremantle sardines
4 tomatoes
200g blanched potato
4 tbsp extra virgin olive oil
4 tsp lemon juice

For the dressing:

juice of 4 limes
16 rocket leaves
20g crushed garlic
160ml extra virgin olive oil
120ml Anchor Margaret River Cabernet Shiraz red wine vinegar
4 tbsp fresh parmesan cheese, grated

METHOD

• Combine all the dressing ingredients in a processor and blend to a smooth consistency
• Place in an airtight container for 1 hour before using
• Heat oil in a pan, break the potato into the pan and sauté until golden brown
• Remove from the heat and add lemon juice and seasoning
• In the middle of the 4 serving plates, arrange layers of sliced tomato and potato mix using a circular mould
• Arrange 4 sardines on top of each mound
• Drizzle the dressing around the plate and a little on the top and serve

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