Berbere Sardine Summer Platter with Teff Pancakes

Mix the pancake batter

Whisk the teff flour, water, lemon zest, 1 tablespoon of lemon juice and 1/4 teaspoon of the salt in a bowl until smooth. Set aside for 10 minutes while you prepare the platter.

Timer available in cooking mode · 10 min

Make the lentil salad

Put the lentils, tomatoes, cucumber, red onion and parsley in a large bowl. Whisk the Dijon mustard with 1 tablespoon lemon juice, 1 tablespoon oil, 1/4 teaspoon salt and a generous pinch of black pepper. Toss through the salad, then set aside.

Stir the cool sauce

Combine the dairy-free yoghurt, grated garlic, 1 teaspoon lemon juice, a pinch of salt and black pepper. Spoon into a small serving bowl.

Season the sardines

Mix the crushed garlic, ginger, berbere, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and 1 tablespoon lemon juice. Rub over the flesh side of the sardines, keeping the skin as dry as possible for crisping.

Cook the teff pancakes

Heat a large non-stick frying pan or flat griddle over medium-high heat and lightly oil it. Stir the batter, then add it in four batches, using about 60 ml per pancake and tilting the pan to make 12 cm rounds. Cook until the surface is set and the underside releases easily, then turn and cook briefly on the second side. Stack on a warm plate and cover loosely.

Timer available in cooking mode · 8 min

Heat the grill

For a barbecue, heat the grill bars until very hot and clean, then oil them. For indoor cooking, heat a ridged grill pan or heavy frying pan over high heat until hot. Keep the room well ventilated and use an extractor fan if available.

Timer available in cooking mode · 3 min

Grill the sardines

Place the sardines skin-side down on the hot grill. Leave them undisturbed until the skin is crisp and releases cleanly, then turn carefully with a fish slice. Cook until the flesh is opaque and flakes easily at its thickest point; larger whole sardines may need a little longer than fillets.

Timer available in cooking mode · 5 min

Assemble and serve

Spread the lentil salad across a large platter. Arrange the hot sardines and teff pancakes alongside, dot with the cool yoghurt sauce and finish with any remaining parsley. Serve immediately, with lemon wedges if liked.