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Sourdough toasts with Sardines, pesto and peppers

Name: Sourdough toasts with Sardines, pesto and peppers
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 2
Ingredients: 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

mins

75

approx

2

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Average rating: 3.8/5 from 9 reviews

Nutrition

INGREDIENTS

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

Featuring

Boneless Sardines in Sunflower Oil

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Step 1

In a small bowl, whisk together the vinegar, sugar and salt. Add the red onion slices and set aside for one hour to pickle.

Step 2

Heat a griddle pan over a medium-high heat. Open the tinned sardines and brush a little of the oil over the pepper slices. Cook on the griddle pan until lightly charred, then set the sardine mixture aside.

Step 3

Brush a little more of the oil over both sides of the sourdough slices. Toast in the pan until lightly golden on both sides.

Step 4

Place the toasts onto two serving plates and spread with the pesto, then add the griddled pepper slices.

Step 5

Top each toast with the sardines and scatter over the basil leaves, parsley and dill. Add the pickle onions to the sardines on toast, squeeze over some lemon juice and add plenty of black pepper, to serve.

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