Serves 2-3

Ingredients

• 1 avocado, sliced
• 2 small heads chicory, any variety
• 1 tin sardines
• 1 watermelon radish, thinly sliced
• 1 persian cucumber, sliced
• TOMATO VINAIGRETTE
• 1/4 cup Flamingo Estate olive oil
• 2 ripe tomatoes
• 1 tbsp white shoyu
• 3 sprigs oregano
• 1/2 tsp fennel, ground
• 1 tsp sugar
• 1/2 tbsp lemon juice
• pinch salt and pepper

Steps

• MAKE VINAIGRETTE
• Quarter tomatoes and use a sharp knife to slice away peel,
  saving the flesh and juice. Smash the tomato flesh until few
  chunks remain, then whisk together with remaining dressing
  ingredients. Season with salt and pepper to taste.
• Tear chicory leaves into large pieces and arrange on serveware.
  Layer the rest of salad ingredients on top, adding the sardines
  last.
• Dress with tomato vinaigrette just before serving.
• Enjoy!