garlic chilli sardines on toast

SERVES 2

It is widely accepted that sardines are one of the most sustainable seafood options and one of the healthiest, yet they are so rarely utilised! We’ve got to break the sardine stigma, and I think the best way to do it is to show that sardines can be the star ingredient in a quick and delicious breakfast, lunch or dinner. Give this recipe a go – I think you’ll be pleasantly surprised.

½ lemon, rind and juice

3 garlic cloves, peeled

1 long red chilli, halved and deseeded

220g canned sardines in olive oil (see note)

50g olive oil

4 thick slices bread

Micro salad, snow pea tendrils or rocket, to serve

1   Place lemon rind in TC bowl, zest for 10 seconds, speed 8. Scrape down sides.

2   Add garlic and chilli, chop for 6 seconds, speed 6. Scrape down sides.

3   Drain the oil from the sardines into TC bowl. Add olive oil and sauté for 5 minutes, 100°C, speed 1. Meanwhile, toast bread.

4   Divide sardines evenly among toast slices and drizzle with oil mixture from TC bowl.

Top with greens and a squeeze of lemon juice and serve.

NOTE: If possible, always try and buy Australian sardines.

VARIATION: Use gluten-free bread for a gluten-free option.