Roasted asparagus, pancetta & cherry tomato pasta
A little asparagus goes a long way in this
seasonal supper dish
Sardines & tomatoes on toast
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 1
Skip to ingredients
- 2 slices sourdoughbread, toasted
- 1 large garlic clovehalved
- 135g can sardinesin olive oil
- 130g cherry tomatoeshalved
- handful watercress
- 1 tbsp parsleyroughly chopped
- 1/2 lemonto serve (optional)
Nutrition: per serving
- kcal444
- fat16g
- saturates4g
- carbs39g
- sugars7g
- fibre4g
- protein33g
- salt2.1g
Method
step 1
Rub each piece of toast with the garlic. In a small bowl, mix the sardines and their oil with the tomatoes and the watercress, then season. Sit half the mixture on each slice of toast, piled high. Scatter over the parsley and squeeze over the lemon, if you like.
