Grilled sardines with beetroot tzatziki

A supremely simple yet fabulous summer dish from Ainsley Harriott that uses only 5 ingredients and generates minimum washing up
By Ainsley Harriott
Grilled sardines with beetroot tzatziki
  • Rating:
  • Serves: 4 as a main course
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 16 large or 24 medium fresh sardines, gutted and scaled (you can ask your fishmonger to do this for you)
  • 1 x 350g jar pickled baby beetroot, drained and diced
  • 1 tart green apple, (such as Granny Smith), peeled and cored
  • 200 ml Greek strained yogurt
  • 1 tbsp creamed horseradish


1. Preheat a griddle pan or barbecue until very hot.

2. Arrange the sardines on the griddle pan, season with a little salt and freshly ground black pepper and cook for 3-4 minutes. Turn the sardines and cook for another 3-4 minutes or until cooked through and lightly charred on the outside.

3. While the sardines are cooking, tip the chopped beetroot in a bowl, grate in the apple and mix in the Greek yoghurt and creamed horseradish. Season generously with salt and freshly ground black pepper.

4. Divide the beetroot tzatziki between 4 serving plates and arrange the griddled sardines alongside to serve.

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