Sardines & peperonata on wholemeal toast

Sardines & peperonata on wholemeal toast

Nutrition and extra info

Nutrition: Per serving

  • kcal513
  • fat25g
  • saturates5g
  • carbs38g
  • sugars5g
  • fibre6g
  • protein30g
  • salt4g
  • Ingredients
  • Method
  • 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

    shal-lot

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

  • ½ tbsp 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

    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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