Serves 2
Prep: 20 min
Cook: 15 min

6 medium-sized new potatoes, approx 400g
50g rocket
100g Greek feta cheese
2 medium-sized tomatoes
1 small lemon
1 tsp runny honey
5 tbsp decent olive oil
1 large garlic clove
2 tbsp chopped flat-leaf parsley
1 tbsp chopped dill
120g can sardines in olive oil (and chilli or piri piri if you can find them)
2 slices sourdough

METHOD Cook the potatoes in boiling salted water until tender. Meanwhile, spread the rocket out in the middle of a platter and make the gremolata and salad dressing.

Remove the paper-thin zest from half the lemon and finely chop. Peel and finely chop the garlic. Chop the parsley, dill, lemon and garlic together to amalgamate. Dissolve 1 tsp honey in 2 tbsp lemon juice, then whisk with 5 tbsp olive oil.

Drain the potatoes and when cool enough to handle, slice thickly, about 1cm thick, lengthways laying them over the rocket. Slice the feta to cover the potato.

Chop the tomatoes into dice and pile them over the feta. Pour most of the dressing over the salad encouraging it through the layers.

Toast the bread. Split the sardines down their bellies, open out like a book and remove the backbone.

Dribble olive oil from the can over the toast and arrange the sardines on top. Cut the toast into quarters and arrange around the salad. Scatter gremolata lavishly over the salad and sparingly over the sardines. Dribble the salad with the last of the dressing and serve.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue