Sardines & peperonata on wholemeal toast
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 513 |
| fat | 25g |
| saturates | 5g |
| carbs | 38g |
| sugars | 5g |
| fibre | 6g |
| protein | 30g |
| salt | 4g |
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
- ½ tbsp capers
- ½ small garlic clove , finely sliced
- ½ small bunch basil , shredded
- 2 slices wholemeal bread
- 120g can sardines in olive oil, drained
Method
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, April 2019
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