Prep: 5 mins - 10 mins
A low-fat lunch that's high in omega 3. You could use any oily fish if you don't have sardines
Nutrition and extra info
Nutrition: per serving
- kcal202
- fat6g
- saturates1g
- carbs23g
- sugars0g
- fibre3g
- protein15g
- salt0.85g
Ingredients
- slice granary bread
- garlic clove, halved
- vine-ripened tomato, thinly sliced
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ x 115g can Portugese sardine in spring water, drained
Sardine
sar-deenSardines are named after the island of Sardinia, where they were once found in abundance. Found…
- handful of organic watercress or wild rocket
Watercress
wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- splash of balsamic vinegar
Balsamic vinegar
bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Method
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.
Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.
Comments, questions and tips