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    Tomato & sourdough salad with sardines, beans and chilli

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    • Tomato & sourdough salad with sardines, beans and chilli

    Tomato & sourdough salad with sardines, beans and chilli

    • Preparation time: 10 minutes

    Serves: 2

    Ingredients

    106g pack King Oscar Sardines In Extra Virgin Olive Oil With Red Bell Pepper, Garlic, Rosemary & Hot Chilli
    1 tsp red wine vinegar
    Pinch caster sugar
    250g pack mixed baby tomatoes, halved
    ½ large red chilli, finely chopped
    6-10 dry black olives, pitted and halved
    2 tsp small capers, drained
    ½ x 25g pack basil, leaves only
    75g crusty sourdough, torn
    ½ x 400g can cannellini beans, drained
    1 tsp extra virgin olive oil, to serve

    Method

    1. Drain the sardines over a bowl, then open out each fish and remove the backbones and tail, if you like – it’s not essential. Make a dressing using 1 tbsp of the sardine oil, the vinegar, sugar and some black pepper, if needed.

    2. Put the tomatoes into a large bowl, season, then squeeze with your hands to loosen up the juices and seeds. Add the chilli, olives, and capers then tear in most of the basil.

    3. Toss in the bread, beans and dressing. Divide the salad between 2 plates, then top with the sardines, a final drizzle of olive oil and a few more torn basil leaves.

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