Tunisian Sardine, Potato & Olive Plate with Khobz

Per serving

Calories

937

Protein

44 g

Carbs

98 g

Fat

41 g

Fibre

10 g

Vitamins and minerals, % of a day’s needs

• Iron61%
• Vitamin D29%
• B12451%
• Zinc32%
• Magnesium36%
• Omega-3127%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 240 g Tinned sardines, drained
• 450 g Potatoes
• 180 g Flatbread (khobz)
• 150 g Tomato
• 80 g Red onion
• 50 g Black olives
• 40 ml Olive oil
• 20 g Harissa paste
• 4 g Ground cumin
• 20 g Fresh parsley
• 25 ml Lemon juice
• 1 tsp Salt

Method

1. 1

   Cut the 450g of potatoes into 2cm chunks, leaving the skins on. Chop the 150g of tomato, slice the 80g of red onion thinly, halve the 50g of black olives and chop the 20g of fresh parsley.

2. 2

   Put the potato chunks in a pan of cold salted water, bring to a boil over high heat, then drop to a steady simmer for 12 minutes. They are ready when a knife slides into a chunk without resistance but the piece still holds its shape.

3. 3

   While the potatoes cook, whisk the 40ml of olive oil, the 20g of harissa paste, the 25ml of lemon juice, 4g of ground cumin and 1 teaspoon of salt together in the bottom of a wide bowl until it comes together into a loose dressing.

4. 4

   Drain the potatoes and tip them straight into the dressing with the sliced onion, chopped tomato and halved olives. Turn everything over gently. Hot potato takes up a dressing in a way cold potato never will, so do this now rather than later.

5. 5

   Return the bowl's contents to the pan over low heat, lay the 240g of drained sardines on top and fold them through twice, no more, for 1 minute. They are ready when they are warmed through and still in recognisable pieces; they are already cooked, and each extra turn breaks them down further.

6. 6

   Warm the 180g of flatbread in a dry pan over medium heat for 1 minute a side until it is soft and puffed. Divide the sardines and potatoes between 2 plates, scatter the chopped parsley over and serve the bread alongside.