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.
Ingredients
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
Method
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.