Ingredients
- 1 tbs extra virgin olive oil
- 1 spring onion, finely chopped
- 1 clove of garlic, finely sliced
- Handful of parsley leaves, chopped
- 1 x 110g can sardines in springwater, drained
- Half a lemon, zested, cut in half
- Chilli flakes, optional
- 2 slices wholegrain bread
Method
- Heat oil in a frying pan over medium heat. Add spring onion and garlic and cook for 1 minute.
- Add parsley, sardines, lemon zest, juice of one lemon quarter and chilli, if using. Toss together in the pan until sardines are warmed through (2-3 minutes).
- Meanwhile, toast the bread.
- Top toast with sardine mixture. Garnish with freshly cracked black pepper and serve with the remaining lemon wedge.
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Tips
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Nutrition Per Serving
