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Tomato, sardine & toasted bread salad
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.
Low in saturated fat2 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Ingredients
1 pack Essential Mixed Peppers, cut into small chunks
100g Essential Baguette, torn into bitesized pieces
120g can Essential Sardines in Tomato Sauce
4 tsp olive oil
2 tsp white or red wine vinegar
2 clove/s garlic, crushed
200g Essential Cherry Tomatoes, halved
40g drained Essential Black Olives In Brine, roughly chopped
15g Greek basil leaves (optional)
Method
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.
Cook’s tip
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.
