Spicy Sardines with Chickpea and Avocado Salad

INGREDIENTS:

For the Chickpea and Avocado Salad:
yolk of 1 hard-boiled egg, sieved
4 tbsp olive oil
2 tbsp red wine vinegar
1/2 red onion, finely chopped
1 garlic clove, crushed
2 tbsp flat leaf parsley, chopped
1 tbsp small capers, drained and rinsed
1 x 400g tin chickpeas, drained and rinsed
1 ripe avocado, peeled and chopped into chunky dice
salt and ground black pepper

For the sardines:
25g/1 oz unsalted butter
1 fresh red chilli, diced
2 shallots, diced
1 tbsp flat leaf parsley, finely chopped
1 tbsp coriander, finely chopped
3 garlic cloves, crushed with a little salt
1 tbsp extra virgin olive oil plus a little extra for drizzling
8 sardines, cleaned, flattened out and backbone removed and washed thoroughly
juice of 1 lemon

PREPARATION:

Source: Seafood Week