Grilled sardines with beetroot ‘tzatziki’

Preheat a griddle pan or barbecue until very hot.

Arrange the sardines on the griddle pan, season with a little salt and freshly ground black pepper and cook for 3-4 minutes. Turn the sardines and cook for another 3-4 minutes or until cooked through and lightly charred on the outside.

While the sardines are cooking, tip the chopped beetroot in a bowl, grate in the apple and mix in the Greek yoghurt and creamed horseradish. Season generously with salt and freshly ground black pepper.

Divide the beetroot ‘tzatziki’ between 4 serving plates and arrange the griddled sardines alongside to serve.