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Artichoke, roast aubergine & spinach sardine salad

Name: Artichoke, roast aubergine & spinach sardine salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 120g cans John West Sardines in Olive Oil; 5 tbs extra virgin olive oil; 1 large aubergine, cut into large cubes; 1 tbs clear honey; 1 185g tub marinated artichokes; 1 200g bag washed baby lead spinach; 12 cherry tomatoes, halved; 2 tbs capers1 tbs balsamic vinegar

mins

30

approx

4

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Nutrition

INGREDIENTS

2 120g cans John West Sardines in Olive Oil

5 tbs extra virgin olive oil

1 large aubergine, cut into large cubes

1 tbs clear honey

1 185g tub marinated artichokes

1 200g bag washed baby lead spinach

12 cherry tomatoes, halved

2 tbs capers1 tbs balsamic vinegar

Featuring

Sardines in Olive Oil

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Step 1

To prepare our Sardine Salad Recipe heat the oven to 200°C / Gas Mark 6. Toss half of the oil with the aubergine, season well and roast in the oven for 15 to 20 minutes or until tender. Remove from the oven and drizzle with the honey.

Step 2

Put the aubergine into a large bowl with the remaining ingredients, toss together and season lightly.Pile into a dish to serve with crusty bread.For more information on all our Sardine Recipes please click here.

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