Jan-No Worry Nicoise Salad with Baked Baby Spuds, Smoked Sardines, Pickled Red Onion Salad
Recipe by: Caro Alberts
 
Serves: 3-4
Prep time: 55min
 
Baby Potatoes
500g baby potatoes, cooked
3 Tbsp olive oil
fresh rosemary
salt and pepper

Crispy Kale
1/2 bunch kale, stems remove and each leaf cut into 4 strips
2 Tbsp olive oil
salt
 
Sardines
2 cans smoked PHILCHARDS (its a grey, white, red can)
 
Quick Pickle
1 red onion
1/4 cup red wine vinegar (or whatever you have)
1 tbsp sugar
1 tsp salt
 
Tomato Salad
3 large ripe tomatoes, cut into rough chunks
handful basil or parsley
olive oil
salt and pepper
some form of acid
2 boiled eggs, quartered *optional
 
Method 
Preheat the oven to 200C. Poke holes into the potatoes using a fork, drizzle with olive oil and season with salt and pepper. Scatter the rosemary leaves evenly across the potatoes. Make sure they are in a single layer on an oven tray/roasting pan and that each one is coated with oil. Roast until crispy and golden - about 30 minutes. Toss the kale in olive oil and also spread out in an even layer on a roasting tray - bake until crispy. About 15 minutes. For the quick pickle - mix all the ingredients and leave to pickle for at least 15 minutes. Mix all the tomato salad ingredients For the sardines - drain the oil and make sure you remove all the bones. Plate on a platter and enjoy!