A delicious, light Mediterranean-style salad for midsummer eating. To make it a more hearty meal, add half a can of drained Essential cannellini beans. Omit the sardines for a great accompaniment to barbecued chicken and fish.
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Preheat the grill to medium. Place the peppers on a foillined baking sheet and grill for 15 minutes, until softened and slightly charred at the edges. Scatter the bread on top and grill for a further 2 minutes, until toasted.
Lift the sardines from the can and set aside. Scrape the tomato sauce into a bowl. Stir in the oil, vinegar, garlic, 2 tbsp water and plenty of black pepper. Set a sieve over the bowl and use a teaspoon to scoop the pulp out of each tomato into the sieve. Strain through into the tomato sauce mixture, discarding the seeds.
Combine the tomatoes, peppers, toasted bread, olives and basil (if using) in a bowl, then stir in ½ the sauce and mix well. Transfer to plates, top with the sardines and drizzle with the remaining sauce, some black pepper and a few extra basil leaves.
The strained tomato juice gives a fresh, zesty flavour to the sauce. If short of time, use the tomatoes as they are and add 2 tbsp tomato juice from a carton instead.
Typical values per serving when made using specific products in recipe
Energy | 1,827kJ/ 436kcals |
|---|---|
Fat | 18g |
Saturated Fat | 3.4g |
Carbohydrates | 45g |
Sugars | 20g |
Fibre | 9.9g |
Protein | 18g |
Salt | 1.1g |
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