My BBQ Salted Sardines with Cucumber & Onion Salad
- 8-10 sardines, depending on size
- flaked sea salt
- slices of sourdough bread
FOR CUCUMBER & ONION SALAD:
- 1 cucumber, sliced thinly in rounds
- 1 large red onion, sliced thinly
- 300ml apple cider vinegar
- 2tsp caster sugar
- 2tsp salt
- 1tsp cumin
For the salad, in a bowl mix the vinegar with sugar, salt and cumin. Add the cucumber and onion, mix and leave at room temperature for one hour. Can be made a week in advance and kept in the fridge.
Pat dry the sardines, brush with olive oil and season well with flaked salt and grill on the BBQ for 4-6 minutes depending on the size. Leaving alone and turning only once when cooking. Allow to rest for 5 minutes.
Serve the sardines on top of sourdough bread slices to absorb the juices with the cucumber and onion salad on the side.