#11 Sardines with red rice, quinoa, Skyr and pomegranate.

Gloriously nutty and super food healthy - this simple dish follows on from my last recipe where I am using sardines as the centre piece. Alongside the sardines, i am also taking inspiration from my recent Iceland trip. I am using Skyr yogurt for extra taste and all round balance. It can be easily adopted by using brown rice and normal Greek style yogurt if the Skyr isn't available.

Serves 2 - 15 minutes


1 tin of sardines (120g)
125g of cooked red rice and quinoa mixed
1 whole pomegranate with seeds set aside
1 small handful of packet mixed seeds (sunflower and pumpkin work well)
1 small handful of chopped coriander - enough for a heaped tablespoon
2 tablespoons of Skyr Icelandic style yogurt
Extra virgin olive oil


Firstly cook the red rice and quinoa mix as per packet instructions. Serve the rice mix. Meanwhile, place the sardines on top of the rice mix and dollop with a generous serving of Skyr (about a tablespoon per serving).

Sprinkle the pomegranates and mixed seeds before finally garnishing with the chopped the coriander. Sprinkle lightly with seasalt and crushed black pepper before a final drizzle of olive oil.

(Tip - the sharpness of the pomegranate makes a great addition here - a squeeze of lime would equally work well before the final drizzle of oil!)

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