Pan fry some veldkool florets in a little bit of olive oil (asparagus tips will also do).
Allow to start wilting slightly before adding some cracked black pepper and a dash of soy sauce.
When just done (they must still be a bit crunchy) remove from the heat and set aside.
Scatter a selection of young rocket leaves, nasturtium leaves (and flowers if you want), pineapple sage and ruby chard on a plate.
Top with thin slices of preserved quince and thick slices of just-ripe avo.
Add crumbly chunks or slices of feta cheese, followed by a spoonful of caper berries.
Now add the pan-fried veldkool with whatever pan juices have accumlated - the soy sauce adds an essential savouryness to the salad "dressing".
Lastly drizzle with some local extra virgin olive oil, add a pinch of fleur de sel and some black pepper.
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