Spicy Harissa Sardines & Pea-Avo Smash

This recipe was born out of a work group chat when a colleague asked for easy work-from-home lunch ideas. Someone threw in ‘spicy sardines on toast’ and I’ve been making my own version ever since. If you’re not convinced by the idea of tinned sardines, you should be. They’re cheap, last forever in the cupboard and come packed with omega-3s (plus calcium and vitamin D if you eat the little bones, which you should!). If you want to make it vegan, swap the sardines for a 215g tin of (drained and rinsed) white beans or chickpeas, lightly mashed with the same garlic, harissa, lemon, coriander and pepper combo. Add a drizzle of extra virgin olive oil to make it less dry.

By Sophie Gatsman

Serves 1
Spicy Harissa Sardines & Pea-Avo Smash

Karolina Grabowska/Unsplash

Ingredients

  • A thick slice of sourdough, toasted
  • Radishes, thinly sliced
  • Balsamic glaze or pomegranate molasses (if you have it) For the pea-avo smash
  • 80g frozen peas, defrosted
  • ¼ ripe avocado, peeled and stoned
  • 1 tbsp tahini
  • Juice of ½ lemon
  • 1 small garlic clove, roughly chopped
  • 1 tsp za’atar
  • A pinch of pul biber or chilli flakes (optional)
  • 1 tsp roughly chopped fresh coriander
  • 1 tsp roughly chopped fresh parsley
  • Salt and pepper, to taste For the harissa sardines
  • 120g tin sardines in water, brine or oil, drained
  • 1 small garlic clove, grated
  • 2 tbsp rose harissa paste
  • Juice of ½ lemon
  • A small handful of fresh coriander, chopped
  • A pinch of pepper

Method

  1. In a small food processor or blender, blend the peas, avocado, tahini, lemon juice, garlic, za’atar and pul biber or chilli flakes (if using).
  2. Add the fresh herbs and pulse to combine. Season to taste with salt and pepper.
  3. In a bowl, lightly mash the drained sardines with a fork, then mix in the garlic, harissa paste, lemon juice, coriander and a pinch of pepper.
  4. Spread a generous layer of the pea-avo smash on the toasted sourdough.
  5. Top with thinly sliced radishes for crunch, then the harissa-sardine mix and finish with a drizzle of balsamic glaze or pomegranate molasses. Cut in half and tuck in!

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