Jamon-wrapped sardines with harissa and chickpeas

9 Ingredients

• 400g can chickpeas, rinsed, drained

• 2 tsp ground cumin

• 2 tsp smoked paprika (pimenton)* (see Notes)

• 2 tbsp olive oil, plus extra to brush

• 8 fresh sardines, cleaned (ask your fishmonger to do this)

• 8 thin slices jamon or prosciutto

• 1 cup (320g) tomato chutney

• 2 tsp harissa

• Salad leaves, to serve

• Select all ingredients

5 Method Steps

• Preheat a barbecue to medium-high.

• Place a frypan over medium heat.

• Combine chickpeas, cumin, pimenton and oil in a bowl, then add to the pan and cook, stirring occasionally, for 4 minutes or until chickpeas are crisp and golden.

• Wrap each sardine in a slice of jamon and brush with oil. Barbecue the sardines for 2-3 minutes each side until cooked through.

• Combine the chutney and harissa, then serve with sardines, warm chickpeas and salad leaves.

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Better for you

Recipes with a Health Score of 7.0+