- Toss sardines in 2 tablespoons oil and season with salt and pepper. Grill and then season with lemon and remaining tablespoon of extra virgin olive oil.
- For peach salad, simply toss ingredients together.
- For almond purée, boil almonds in water until tender, reserving cooking liquid. Purée, adding cooking liquid as needed, and season to taste.
- To plate, divide almond purée on the bottom of 8 plates. Portion out peaches alongside 2 sardines each plate.