This sardine salad with roasted red peppers is rich in vitamins and minerals. Serve with warm crusty bread, a glass of wine and think of summer with every bite!
Level of difficulty: Low
Preparation time: 60 minutes
8 red peppers (can also be green or yellow)
8 canned sardines (in oil)
Salt and black pepper, to taste
For the vinaigrette:
3 tbsp olive oil
1 tbsp sherry vinegar
1 small sweet onion, finely diced
1tbsp finely chopped parsley
Balsamic glaze to decorate
1. Place the peppers on a baking tray at roast at 220°C for 20-30 minutes or until the skin in black. Cover with a clean wet cloth and allow them cool. Once the peppers are cool peel off the skin and remove seeds. Slice the peppers into strips.
2. To make the dressing: whisk the olive oil, vinegar, onion, salt, black pepper and parsley. Slice the sardines in half lengthways and remove bones.
3. To serve: arrange the peppers on a place, top with the sardines and then spoon over the dressing. Decorate the plate with balsamic glaze.
* Chef’s tip: For this easy recipe, it is important to use high quality ingredients such as virgin olive oil. For an extra special touch use a balsamic glaze to decorate the plate (available in most supermarkets).