Sardines Escabeche with Watercress and Fresh Cilantro

In a small chilled bowl, gently toss the fresh living watercress with the tomato basil sauce until the leaves are lightly coated and glossy.

Arrange the bed of dressed watercress on a small plate.

Carefully lift the sardines from their oil, allowing the excess oil to drip off, and lay them atop the greens.

Scatter the sliced Manzanilla olives from the tin over the dish for a briny, sharp bite.

Finally, finish by showering the entire plate with the freshly chopped cilantro.

The contrast of the cool, peppery watercress against the richness of the sardines and the acidity of the tomato base creates a perfectly balanced, vibrant snack.