Name: Sardines with Avocado and Corn Nuts
Cook time: 25 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 1 tbsp lime zest; 5 tbsp lime juice, plus lime wedges to serve; 1½ tsp honey; 400g Jerusalem artichoke, sliced into matchsticks; Handful chopped coriander; 2 ripe avocados; 1 serrano chilli, finely chopped, plus slices; 3 spring onions, thinly sliced; 2 tins (250g) sardines in olive oil, drained; 4 tbsp corn nuts, crushed

VMG Recipes