Turmeric-Ginger Sardines over Wilted Greens with Olive-Lemon Drizzle

Preparación

1. 01

   Bring a small pot of water to a boil. Add the cubed sweet potato and a pinch of salt. Boil 6 minutes until fork-tender. Drain.

2. 02

   While the sweet potato cooks, toast the sunflower seeds in a dry skillet over medium heat for 90 seconds, shaking the pan, until fragrant. Transfer to a plate.

3. 03

   In the same skillet, heat 1 tbsp olive oil over medium heat. Add the grated ginger, minced garlic, and turmeric. Stir 30 seconds until fragrant — do not let the garlic brown.

4. 04

   Add the spinach and arugula. Toss with tongs for 60 seconds until just wilted.

5. 05

   Off heat, fold in the cooked sweet potato, the torn olives, and the salt and black pepper.

6. 06

   Plate the greens. Lay the drained sardines on top, breaking them gently into 2-3 pieces each.

7. 07

   Whisk the remaining olive oil and lemon juice in a small bowl. Drizzle over the sardines.

8. 08

   Finish with the toasted sunflower seeds and parsley.