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Barbecued sardines with a chickpea & carrot salad


  • Blanch the carrots in boiling water until crisp-tender.
    Drain well.
  • Whisk up 100 ml oil with the chilli, garlic, juice of 1 lemon and seasonings. Then pour this mixture over the sardines and set aside for 30 mins, turning every now and again.
  • To make the dressing, whisk ½ cup each oil and lemon juice with the cinnamon, paprika, cumin, cayenne, honey and 1 heaped tbsp chopped parsley. Taste for seasoning.
  • In another bowl, toss the carrots, red onion and chickpeas with a generous amount of the salad dressing. Set aside.
  • Grill the sardines on a preheated ridged grill (or BBQ).
  • Mound the salad on individual plates and top with the sardines, a sprinkling of the dressing and parsley. And, if you like, serve with a dollop of Baba Ghanoush on the side.


  • 2 medium carrots, sliced on the diagonal
  • olive oil
  • 1 small red chilli, seeded & chopped
  • 2 garlic cloves, chopped
  • juice of 1 lemon & ½ cup fresh lemon juice
  • sea salt & freshly ground pepper
  • 20 sardines, cleaned
  • 1½ tspn ground cinnamon
  • 2 tspn smoked paprika (or normal paprika)
  • 1 tspn ground cumin
  • ½ tspn cayenne
  • 2 tbsp honey
  • 2-3 tbsp chopped fresh parsley
  • ½ red onion, finely sliced
  • 1 can chickpeas, rinsed & drained well
  • Baba Ghanoush (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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