Sardine, chickpea and harissa salad

Serves four as a light lunch or sizable starter

• 60g olive oil
• 2 tsp rose harissa
• 2.5 tbsp lemon juice
• 0 black pepper
• 0.5 red onion
• 4 large eggs
• 1 medium iceberg lettuce
• 2 tins sardines
• 400g chickpeas
• 20g capers
• 10g parsley leaves

Step 1
Put three tablespoons of oil in a small bowl, combine with the harissa, lemon juice, a quarter-teaspoon of salt and plenty of pepper, then stir in the onion and leave for 30 minutes, to give the onion time to soften and absorb the flavours.

Step 2
Bring a saucepan of water to a boil, and boil the eggs for six minutes (for a soft yolk).

Step 3
Drain, refresh under cold water to stop the eggs cooking further, then peel and keep to one side.

Step 4
Put the remaining tablespoon of oil in a large bowl, add the lettuce and a pinch of salt, and toss gently to coat – as always, I use my hands to do this.

Step 5
Arrange the lettuce on a large platter or divide between four plates.

Step 6
In the now empty lettuce bowl, gently mix the sardines, chickpeas, capers and parsley, then scatter over the lettuce.

Step 7
Spoon all but two tablespoons of the onion dressing over the top of the salad.

Step 8
Carefully tear open the eggs, so you don’t lose any yolk, then arrange on the salad and sprinkle with a pinch of salt and a grind of pepper.

Step 9
Serve with the remaining dressing drizzled on top.