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Ingredients
70g pitted black olives
½ tsp nonpareille capers, drained and rinsed
½ tbsp extra virgin olive oil, plus extra to drizzle
¼ tsp red wine vinegar
¼ clove/s garlic, grated
2 red chicory bulbs, trimmed and leaves separated
75g King Oscar MSC Sardines with Sliced Spanish Manzanilla Olives
15g Parmigiano Reggiano, shaved
1/4 x 25g pack flat leaf parsley, roughly chopped
Method
Put the olives, capers, oil, vinegar and garlic in a small food processor and whizz into a chunky tapenade. Alternatively, chop everything very finely and mix together.
Top each chicory leaf with 1 tsp tapenade, then lay over 1 large or 2 smaller sardines and some of the Manzanilla olives. Top with the cheese, a drizzle of oil and a little parsley.
Nutritional
Typical values per item when made using specific products in recipe
Energy
116kJ/ 28kcals
Fat
2.3g
Saturated Fat
0.6g
Carbohydrates
0.5g
Sugars
0g
Fibre
0.5g
Protein
1.4g
Salt
0.2g
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