Instructions: Prepare the salad first. Slice and dice all salad ingredients (slicing thinly at 1/2cm length). For eye appeal it is important to have everything cut to the same size.

Prepare the dressing. In a blender add the sun dried tomatoes, balsamic vinegar and some salt and pepper. Blend quickly. Pour in oil, a quarter at a time blending in between each addition. Remove and adjust seasoning. Mix some of the dressing with the salad ingredients. This mixture will last up to 5 days, remembering to turn every day to distribute the settled dressing.

Spread some of the remaining dressing over plates so that a thin layer covers the surface. Then arrange some salad on each plate.

Dip sardines in flour, shaking off excess. When all sardines have been floured, heat half the oil and half the butter in a pan, when hot add sardines and cook quickly on both sides. (Do not over crowd the pan) Transfer the cooked sardines to paper towel to drain then cook the remaining sardines.

Arrange the sardines on top of the salad and serve immediately.

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