Packed with omega-3 fatty acids, sardines are great for brain function and development. Enjoy them in this barley salad with spinach and sardines.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dressing
⅓  cup olive oil
2 tbsp white-wine vinegar
2 tbsp honey
Zest and juice of 1 lemon
For the barley salad
2 cups cherry tomatoes, halved
2 tbsp olive oil
1 garlic clove, finely chopped
1½ cups cooked barley
2 tins pilchards, cleaned
1½ cups baby spinach
¾ cup bean sprouts

METHOD
For the dressing
1. Whisk all the ingredients together.
For the barley salad
1. Preheat oven to 200°C.
2. Toss tomatoes, olive oil and garlic together. Season and roast for 15 minutes. Set aside until cooled.
3. Place the barley at the bottom of a jar, followed by the tomatoes, pilchards and the baby spinach. Top with bean sprouts and drizzle with the dressing.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

The stuffed spuds with sardines and sour cream are another brain-boosting favourite.