Griddled Sourdough Toasts with Pesto and Sardines

Preparation time: 5 minutes
Cooking time: 5 minutes

Serves: 2

Nutrition: Per serving
Energy
410Kcal Fat
24g Saturates
4.5g Sugars
1.9g Salt
1g

Enjoy the taste of the Mediterranean with this quick and easy oily fish dish.

1 tin John West North Atlantic Sardines in sunflower oil

4 slices wholemeal sourdough bread

100g roasted red and yellow peppers (from a jar), drained

2 tbsp green pesto (preferably fresh from the chiller section)

Black pepper

Few fresh basil leaves

Heat a griddle pan or non-stick frying pan over medium high heat. Drizzle a little of the oil from the tin of sardines over the sourdough slices.

Toast the bread in the pan for a few minutes without moving, until nicely toasted then turn and toast the other side

Place the toasts onto a board or plates and spread over a little pesto, then add a few roasted pepper pieces

Top each toast with a few sardines and scatter over the basil leaves. Season with black pepper.