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.