Warm Peri Peri Sardines Recipe
Guaranteed to make your mouth water.
To prepare our Peri Peri Sardines Recipe place the John West Sardines onto an oven proof tray and brush with 2 teaspoons of the peri peri liquid and place in the oven for 5 minutes. In a mixing bowl place the chickpeas then add the vinegar and the remainder of the peri peri sauce.
Mix well then season with salt and pepper.
Add the parsley and rocket salad, toss together and pile onto the plates.
Remove the sardines from the oven and place two sardines on top of each salad.
- 2 120g cans John West Peri Peri Sardines, undrained
- 1 420g can cooked chickpeas, drained
- 1 tsp red wine vinegar
- 5g chopped flat-leaf parsley
- 55g bag rocket leaves