Tomato, sardine & toasted bread salad

Name: Tomato, sardine & toasted bread salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 pack Essential Mixed Peppers, cut into small chunks; 100 g Essential Baguette, torn into bitesized pieces; 120 g can Essential Sardines in Tomato Sauce; 4 tsp olive oil; 2 tsp white or red wine vinegar; 2 clove/s garlic, crushed; 200 g Essential Cherry Tomatoes, halved; 40 g drained Essential Black Olives In Brine, roughly chopped; 15 g Greek basil leaves (optional)

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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Low in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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.

Typical values per serving when made using specific products in recipe