Sardines on toast
Canned sardines are a brilliant store-cupboard staple. All you need is some crusty bread and a few veggies to turn them into a meal full of flavour and essential nutrients.
- Prepare15 mins
- Total time15 mins
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- 4 large slices sourdough bread, toasted
- 2 Essential Slicing Tomatoes (tough core cut out), sliced
- 1/4 x 1 Essential Red Onion, finely sliced
- 106g can King Oscar MSC Sardines with Sliced Spanish Manzanilla Olives
- 1/2 x 1 unwaxed lemon, zest and juice
- 1/2 x 25g pack flat leaf parsley, chopped
Arrange the toasted sourdough on plates. Put the tomatoes on top and sprinkle with a little salt. Arrange the red onion over the top and then the drained sardines (reserve the oil) and olives.
Scatter with the lemon zest and parsley, and drizzle a little lemon juice over each toast before serving. A final drizzle of olive oil from the can is nice too, if liked.
The extra parsley can be chopped and mashed into softened butter with crushed garlic to make garlic bread. Or freeze it in ice cube trays with water, ready to defrost and use in future recipes.
Typical values per serving when made using specific products in recipe
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