Take the butter out of the fridge and set aside to soften.
Finely chop your favourite herbs with garlic and add them to the butter. Season with salt and pepper and mix together.
Choose the herbs intuitively based on what flavour and what you have to hand. David used thyme, parsley, and chives.
Cook the corn for about 15 minutes in unsalted water at a rolling boil. Once it's cooked, let it cool and pat it dry. Grill it evenly, turning regularly, and then chop into thick slices.
You can also buy pre-cooked corn on the cob - you'll save time and, grilled, it will still taste great.
Chop the vegetables for the salad into same sized chunks and mix with the salad leaves.
Toast the bread until golden brown. Then coat with herb butter.
Clean and gut the sardines. You can leave the head. Season with salt and drizzle with olive oil.
Grill for 2-3 minutes each side. With the fish on the grill, season the salad with salt, and add lemon juice and olive oil. If the corn has cooled too much, you can give it another once over on the grill.
If you want to ensure the sardines don't catch on the griddle, you can use baking paper or a special Teflon grilling sheet.
Serve the grilled sardines with the herb toast, vegetable salad, grilled corn on the cob, and a slice of lemon.