• 20 min
  • Easy
  • 4


  • 100g basmati rice
  • 2 ripe avocados
  • 1/2 bunch of radishes
  • 100g of cherry tomatoes
  • 100g of chickpeas
  • 50g of roquette
  • 50g of walnuts
  • 1 bunch of coriander
  • Walnut oil
  • Olive oil
  • Wine vinegar
  • Fleur de sel and pepper


  • An easy but delicious recipe!
  • 1. Cook the basmati rice 10 mins in a pan of boiling water. Once cooked, drain and rinse under cold water for a few minutes.
  • 2. Cut the avocado in half, remove the stone and scrape out the flesh with a large spoon. Cut the two halves into large slices.
  • 3. Cut the green tops off the radishes. Carefully wash the radishes and slice.
  • 4. Wash the cherry tomatoes and cut them in half.
  • 5. Drain the chickpeas and rinse them in a sieve. Wash the coriander and the roquette. Drain the sardines and set aside.
  • 6. In a bowl, whisk together the olive oil, walnut oil and vinegar. Season with fleur de sel and pepper.
  • 7. In a bowl, set out in sections: the rice, the roquette, the avocado, the radishes, the tomatoes, the chickpeas, the nuts and the Connétable plain boneless sardines. Sprinkle over the coriander. Pour over a generous serving of vinaigrette.

an expertise focused on quality and responsible fishing

Pin It on Pinterest