Prep: 10 mins Cook: 2 mins
Punchy flavours combine in this 12-minute meal, rich in fibre, iron and omega-3 - make quick peperonata with pre-roasted peppers, capers, shallot and garlic
Nutrition and extra info
Nutrition: Per serving
- kcal513
- fat25g
- saturates5g
- carbs38g
- sugars5g
- fibre6g
- protein30g
- salt4g
Ingredients
- 1 tbsp extra virgin olive oil
- 1⁄2 tbsp red wine vinegar
- 1 large red pepper from a jar, thinly sliced
- 1 small shallot, thinly sliced
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- ½ tbsp capers
Capers
kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- ½ small garlic clove, finely sliced
- ½ small bunch basil, shredded
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 slices wholemeal bread
- 120g can sardines in olive oil, drained
Method
Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.
Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.
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