Grilled sardines with samphire and Little Gem lettuce

Get cheffy (well, a bit) with charred Little Gem lettuce served with seasonal samphire and grilled sardines. You could also make this dish on the barbecue.

Equipment and preparation: you will need a mini-chef’s blow torch.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the dressing

  • 20ml/¾fl oz Cabernet Sauvignon vinegar
  • 20g/¾oz Dijon mustard
  • 80ml/2¾fl oz olive oil
  • salt and pepper
  • 1 lemon, juice and zest

For the sardines, lettuce and samphire

  • 3 Little Gem lettuce
  • 1 tbsp olive oil
  • 60g/2¼oz samphire, picked
  • 8 large sardines, scaled and gutted
  • coarse sea salt
  • 1 tbsp finely chopped parsley

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