For the Sardine Salad:
Season the sardines with salt and extra virgin olive oil. Place the sardines in an oven-proof dish and cook in the oven for two minutes or until cooked. Once cooked, set the sardines aside. In the meantime, de-shell the peas and broadbeans and blanche them in boiling water for a minute, or to taste. Once cooked, drain and marinade them in the Balsamic vinegar and a glug of Extra Virgin olive oil. Set these aside. For the Grana Padano crisps, create small mounds of grated Grana Padano Riserva on grease-proof paper. Place these into the microwave and cook for 10-15 seconds. Leave on the side to cool.
