AT A GLANCE
"Rosemary will aid poor concentration and memory, headaches and anxiety," says McEnearney. "Walnuts are high in fibre, antioxidant and anti-inflammatory. I soak all nuts in water before I use them to make them more digestible."
|01||For rosemary tarator, soak bread and walnuts in to soften (4-5 minutes). Squeeze excess milk from bread and transfer to a blender with walnuts. Add egg, herbs, capers and anchovies, blend to combine, then add oil in a thin stream to form a rustic sauce. Add lemon juice, season to taste and set aside. Tarator will keep refrigerated in an airtight container for up to a week.|
|02||For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.|
|03||Snip the sardine backbones at both ends of the cavity and remove ribs with your fingers (they lift out very easily). Combine preserved rind, raisins and herbs in a bowl, season to taste, then stuff into sardine cavities. Season to taste with a little salt and refrigerate until required.|
|04||Heat a barbecue to high heat (McEnearney grills over charcoal), brush sardines with olive oil and grill to just char and cook through (1-2 minutes each side). Transfer to a platter lined with nasturtium leaves, spoon lemon dressing over and serve with rosemary tarator.|
Note Nasturtium leaves are available from select greengrocers.