Pan-Seared Sardines with Thyme-Roasted Vine Tomato & Bread Salad - Ainsley Harriott

Ingredients

• 6 ripe, medium vine tomatoes, halved
• 1 tsp sugar
• ¼–½ tsp chilli flakes
• 2 tsp fresh thyme leaves
• 1 tbsp sherry vinegar
• 3–4 tbsp extra-virgin olive oil, plus extra to finish
• 150g sourdough or rustic bread, torn or cut into cubes
• 2–4 butterflied sardine fillets, checked for bones, from a sustainable source
• oil, for brushing
• a handful of basil leaves, shredded
• a handful of flat-leaf parsley leaves, roughly chopped
• zest and juice of ½ lemon
• a large handful of rocket leaves
• sea salt and freshly ground black pepper