Sardines & watercress on toast
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- Preparation and cooking time
- Prep: -
- Easy
- Serves 1
A low-fat lunch that's high in omega 3. You could use any oily fish if you don't have sardines
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 202 | |
| fat | 6g | |
| saturates | 1g | |
| carbs | 23g | |
| sugars | 0g | |
| fibre | 3g | |
| protein | 15g | |
| low in | salt | 0.85g |
Ingredients
- slice granary bread
- garlic clove , halved
- vine-ripened tomato , thinly sliced
- ½ x can Portugese sardine in spring water, drained
- handful of organic watercress or wild rocket
- splash of balsamic vinegar
Method
- STEP 1
Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.
- STEP 2
Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.
Recipe from Good Food magazine, November 2004
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