Sardines & peperonata on wholemeal toast

April 25, 2019

Nutrition and extra info

kcal513

fat25g

saturates5g

carbs38g

sugars5g

fibre6g

protein30g

salt4g

Ingredients

Method

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

shal-lot

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

½ tbsp 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

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

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.