- Swap out the tinned sardines for tuna or mackerel, or go veggie and use baby mozzarella balls or goat’s cheese in place of the fish.
Eat Yourself Healthy
By Jamie Oliver
11 mins
Not Too Tricky
serves 2
About the recipe
I love making simple working lunches like this that are colourful, tasty and big up tinned oily fish.
Ingredients
1 red onion (160g)
1 fresh red chilli
1 small bulb of fennel (160g)
red wine vinegar
extra virgin olive oil
1 x 400g tin of cannellini beans
160g jarred roasted red peppers
300g ripe mixed-colour cherry tomatoes
8 black olives, stone in
2 slices of wholemeal sourdough bread
1 x 105g tin of sardines in spring water, from sustainable sources
Method
- Peel the onion, deseed the chilli and trim the fennel, reserving any leafy tops. Very finely slice or speed-peel it all, place in a large bowl with 2 tablespoons each of red wine vinegar and extra virgin olive oil, and massage well.
- Drain and add the beans, slice and add the peppers. Chop and add the tomatoes. Destone and tear in the olives, then mix really well and season to perfection with sea salt and black pepper.
- Toast the bread. Drain the sardines (I like to toss the liquor into the salad), arrange on the toasts, sprinkle with any reserved fennel tops and divide between your plates. Finish with a drizzle of extra virgin olive oil, to serve.
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