RECIPE FOR: Don's Salad of Warm Australian Sardines

Ingredients: 16 sardines, heads removed and filleted 10 tbspns olive oil flour for dusting 1 tbspns coriander seeds, crushed fine 1 tbspns pink peppercorns

4 tbspns unsalted peanuts finely chopped 2 tbspns balsamic vinegar salad leaves like baby spinach, small cos lettuce hearts, rocket, curly endive and iceberg cracked black pepper

Method
Heat half the olive oil in heavy-based large frying pan.

Toss the sardines lightly in flour and saute for a few minutes either side until golden.

Drain on paper towels.

In a smaller frying pan, dry-fry the coriander seeds until they smell ‘roasted'.

Add 3 tbspns of olive oil, the pink peppercorns and peanuts, and toss for 30 seconds.

Remove pan from heat, stir in remaining olive oil and balsamic vinaigrette.

Adjust seasoning.

Arrange mixed leaves on large white plate, place four warm sardines criss-cross fashion on top of leaves and spoon over some dressing

You can substitute fresh lime or lemon juice for the balsamic vinegar and if the dressing is a little tart, add a touch of sugar and blend well