Sardine Salad (Portuguese)

This dish is a fresh and healthy option that combines multiple textures and flavours (sweet, smoky, salty, tangy, herbaceous, and a little funky) for a perfectly balanced lunch.

2-4 red bell peppers, washed and thoroughly dried
romaine lettuce hearts, washed and thoroughly dried
fresh Italian flat leaf parsley, washed and thoroughly dried
2-3 Tbsp. extra-virgin olive oil
2-3 Tbsp. sherry vinegar
pinch smoked paprika
1 can Portuguese sardines
black olives, pitted
sea salt
black pepper, freshly ground

Preheat oven to 450°F (230°C, Gas Mark 8).

Toss the whole peppers with olive oil and a generous sprinkle of salt, then roast on a cookie sheet for 30 minutes, or until charred, turning about every 5 minutes. (Alternatively, blister the peppers over hot coals or an open flame.)

Place peppers in a bowl, cover with plastic wrap, and let stand for 15 minutes to further soften them and loosen their skins.

Use a spoon or the back of a knife to scrape most of the blackened skin off the peppers, but leave a few specks on for a smoky flavour. Cut off the stem end of the peppers and slice them in half lengthwise, then remove the veins and seeds. Cut the flesh into strips, mimicking the shape of the sardine filets.

Place the strips of pepper in a bowl and add olive oil, and sherry vinegar. Sprinkle in some smoked paprika to taste, mix well, and reserve. It is recommended to make these 1-2 days in advance, but if you're short on time, as little as 30 minutes will do.

When ready to assemble the salad, slice the romaine into bite-size pieces and mix with whole parsley leaves to taste (as many or as few as you like).

Drain sardines and cut in half lengthwise, then remove and discard the bones and excess skin if you prefer (leave them be if you like a more rustic preparation). Roughly cut sardines into small pieces and mix with the lettuce and parsley. Add some of the juice from the pickled roasted peppers and mix again to coat.

On a plate, make a base layer of pickled roasted peppers, layer the lettuce-herb-sardine mixture on top, and finish with another drizzle of olive oil, a sprinkle of sherry vinegar, sea salt, and freshly ground white pepper, plus a few more pepper strips for a pop of colour. Top with black olives.