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Export 10 ingredients for grocery delivery
Step 1
Using a mortar and pestle, crush fennel seeds with salt and pepper. Place sardines on a tray; sprinkle seed mixture on both sides. Cover with plastic wrap; refrigerate 20 minutes.
Step 2
Meanwhile place ¼ cup olive oil, preserved lemon rind and juice in a screw-top jar; shake well. Season to taste.
Step 3
Cook beans in a saucepan of boiling salted water for 2 minutes or until just tender; drain. When cool enough to handle, cut beans in half lengthways.
Step 4
Using a mandoline or V-slicer, cut fennel into very thin slices. Using a vegetable peeler, peel cucumber into ribbons.
Step 5
Place beans, fennel, cucumber and radish in a large bowl with dressing; toss gently to combine.
Step 6
Heat remaining oil in a large frying pan over medium-high heat; cook sardines for 1 minute each side or until just cooked through.
Step 7
Layer salad and avocado on plates, top with sardines; serve immediately.
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