Tandoori-Style Chicken Legs
14th April 2015
New You Boot Camp Courgette Mash
14th April 2015
Ingredients
- 1 Lemon zest and juice
- bunch Parsley half the leaves kept whole, the other half finely chopped
- 1 clove garlic finely chopped
- 1 fennel bulb with fronds
- 50 gm pine nuts toasted
- 50 gm cranberries dried
- handful green olives chopped
- 3 tbsp coconut oil
- 4 large sardines scaled and gutted
Servings:
Instructions
- Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, cranberries, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.
- Heat the griddle pan or barbecue. Season the fish with Himalayan Sea Salt. Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.
- Enjoy!
