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