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
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.
Download the Spanish Sardine Bruschetta PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.
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