Sardines & peperonata on wholemeal toast

Esther Clark1Source

calcium easy fibre iron midweek meals peperonata quick sardines toast

Ingredients

1 tbsp extra virgin olive oil

1⁄2 tbsp red wine vinegar

1 large red pepper from a jar, thinly sliced

1 small shallot thinly sliced

½ tbsp capers

½ small garlic clove finely sliced

½ small bunch basil shredded

2 slices wholemeal bread

120g can sardines in olive oil, drained

Method

Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.

Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.