Sourdough toasts with sardines, pesto and peppers
15 minutes + 1 hour to pickle red onion Serves 2
- 120ml apple cider vinegar
- 1tbsp sugar
- Pinch of salt
- 1 small red onion, sliced
- 2 x 95g tins of John West Boneless Sardines in Sunflower Oil
- 4 slices of sourdough bread
- 2 tbsp fresh basil pesto
- 1 red pepper, deseeded and thickly sliced
- Handful of fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Squeeze of lemon juice
- Black pepper
Boneless Sardine Fillets In Sunflower Oil
Delicious boneless sardines canned in sunflower oil. Filleted and in an easy-open can for your convenience. Perfect hot or cold with pasta, rice or a delicious salad.
In a small bowl, whisk together the vinegar, sugar and salt. Add the red onion slices and set aside for one hour to pickle.
Heat a griddle pan over a medium-high heat. Open the tin of sardines and brush a little of the oil over the pepper slices. Cook on the griddle pan until lightly charred, then set aside.
Brush a little more of the oil over both sides of the sourdough slices. Toast in the pan until lightly golden on both sides.
Place the toasts onto two serving plates and spread with the pesto, then add the griddled pepper slices.
Top each toast with the sardines and scatter over the basil leaves, parsley and dill. Add the pickle onions, squeeze over some lemon juice and add plenty of black pepper, to serve.
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