3 February 2014

SUMMER SARDINES

Life's a beach. Especially for me, tucked up recuperating from some surgery here at our home away from home at Omaha Beach.

The only thing is I feel the need to produce something light and interesting for lunch each day - an easy task as my pantry shelves are well stocked and there's always a surfeit of fresh produce from the Matakana Farmers Market. So I can whizz a salad up like this one in no more then 15 minutes.

Here's what you will need:

• 2 fresh sun- ripened tomatoes, chopped into chunks

• 6 small Perla spuds, halved and steamed for 12 minutes

• 2 free range eggs, boiled for 8 minutes

• 1 can sardines (preferably Albo brand)

• large handful of washed rocket leaves

• Peter Gordon's avocado oil and pomegranate dressing

Put everything on a platter, drizzle over the dressing and eat outdoors in the sunshine with an icy cold beer. Serves 2.