Sardines & peperonata on two slices of wholemeal toast

Sardines & peperonata on wholemeal toast

By Esther Clark
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(2 ratings)
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Prep: 10 mins Cook: 2 mins

Easy

Serves 1

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
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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

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ tbsp capers
    Capers

    Capers

    kay-per

    Capers 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

    Basil

    ba-zil

    Most 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

  1. 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.

  2. 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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Comments, questions and tips

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Frantic Flapjack
21st May, 2019
4.05
I just used the sardines and red pepper from the ingredients list. Toasted one side then topped with the above and toasted again to heat it up. Sprinkled with chopped basil. We really enjoyed it.
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