Sardine and pepper toasts
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sardine and pepper toasts
Whole sardines are packed with collagen, and the lemon, tomatoes and beans further support collagen production
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
600Kcal
Fat
26gr
Saturates
6gr
Carbs
52gr
Sugars
9gr
Fibre
9gr
Protein
35gr
Salt
2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- ½ x 450g jar roasted red and yellow peppers, drained and diced
- 400g cannellini beans, drained and rinsed
- 125g mixed colour vine tomatoes, halved
- zest and juice of 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil, plus extra to drizzle
- pinch of chilli flakes (optional)
- 2 x 120g tins sardines in tomato sauce
- 4 small slices sourdough bloomer
- 1 small garlic clove, peeled
- ½ x 20g pack chives, snipped
Step by step
-
Add the peppers, beans and tomatoes to a medium bowl. Add the lemon zest and juice, vinegar, olive oil, chilli flakes (if using), and some seasoning; mix well. Flake in the sardines and gently stir through so they don’t break up too much.
-
Toast the sourdough slices and rub with the garlic while they are hot, then pile the sardine mixture on top. Finish with the chives, more olive oil and some extra black pepper.
