Sardine Sofra

• 4 portions of sardines, ready to cook
• 4 portions of cherry tomatoes
• 4 portions of black olives,
gutted
• Juice of ½ lemon
• 2 tablespoons olive oil
• Salt

For the potatoes:
• 4 portions of potatoes
• 3 tablespoons olive oil
• Grated peel of ½ lemon
• Sea salt
• Isot

For the Pimientos de Padron:
• 4 portions of Padron peppers
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1 tbsp BBQ rub of your choice
• 1 sprig of thyme

For the cherry tomatoes:
• 4 portions of cherry tomatoes
on the bush
• 3 tablespoons olive oil
• 1 tbsp BBQ rub of your choice

For additional flavor:
• 2 tbsp leaf parsley
finely chopped
• Grated peel of ½ lemon
• 1 tbsp pine nuts, roasted
• 3 tablespoons olive oil

Distribute the sardines, cherry tomatoes and olives evenly on the skewers and marinate with olive oil, lemon juice and salt. Prepare a grill with a lid for indirect and direct grilling. Grill the sardine skewers indirectly first, then briefly over direct heat to finish.
Pre-cook the potatoes, let them cool and cut them in half. Grill them over direct heat and then marinate and season with the remaining ingredients.

Mix the Pimientos de Padron with the remaining ingredients and grill in the cast iron pan over direct heat. Then season the cherry tomatoes with olive oil and BBQ rub and also grill in the cast iron pan over direct heat.
To serve, mix the aromatics with olive oil and add to the dish.

FIRE&FOOD Issue 4-2016