Ingredients

1 garlic clove, chopped
1/2 red chilli, chopped
1/2 lemon, zest and juice
60g sardines (in spring water), drained
Small handful parsley, chopped
Small handful mixed salad leaves
¼ red onion, thinly sliced
2 tsp baby capers
1 tomato, chopped
4 crispbread

Method

1. In a non-stick frying pan over medium heat, cook the garlic clove and red chilli for 1 minute. Add the lemon zest. Add the sardines and tomato and heat through for a few mins until warm.
2. Stir the parsley into the sardines, and add a squeeze of lemon juice. Divide salad and sardines between the crispbread per serve, top with onion and serve.

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