Ingredients

• 2 sardine cans in olive oil
• 200g spinach
• 2 spring onions
• Fresh dill
• 100g pomegranate seeds
• Salt and pepper to taste
• 2 tbs mustard
• 1 cup lemon juice
• 2 tbs sunflower oil
• 1 clove of garlic
• 1 small-sized white onion, chopped

Directions

1. Prepare the sauce. In a food processor place the mustard, lemon juice, sunflower oil and garlic and process until smooth and creamy.
2. Add the chopped onion and stir to combine using a spoon.
3. Wash and dry the spinach. Chop the spring onions and dill. Place in mixing bowl, add the pomegranate seeds and 2-3 spoons of sauce and toss.
4. Divide the salad in plates, lay the sardines on top and serve.