Sardines on toast Recipe
- 1 whole Romano pepper
- 4 slices sourdough
- 4 tbsp olive oil
- 1 garlic clove, peeled and left whole
- 2 spring onions, chopped
- 1 tbsp chopped parsley
- 1 red chilli, deseeded and chopped
- 4 sardines, cleaned and filleted
- 1 lemon, juice only
- 150ml/5fl oz white wine vinegar
- 150ml/5fl oz water
- 75g/2½oz caster sugar
- ¼ white cabbage, finely sliced
- ¼ red cabbage, finely sliced
- 1 carrot, grated
- 1 small onion, finely sliced
- ¼ celeriac, finely sliced
- 2 tbsp chopped fresh coriander
- Using tongs, hold the pepper over a gas flame and cook, turning, until black all over. Put it into a bowl, cover with cling film and leave for a few minutes. Remove the black skin from the pepper, scoop out the seeds and chop the flesh.
- Heat a grill pan to medium-hot. Rub the sourdough with half the oil and the garlic and grill on both sides until browned. Set aside.
- In a bowl, mix the spring onions, parsley and chilli. Toss in the Romano peppers.
- Preheat the grill to high. Spread the remaining oil on a baking tray. Add the sardines, season with salt and pepper and grill on one side for 1 minute, or until cooked.
- For the slaw, place the vinegar, water and sugar in a saucepan and heat until the sugar has dissolved. Mix the other slaw ingredients in a large bowl. Just before serving pour over the liquid and add the coriander.
- To serve, garnish on the bread with the pepper mix, add the sardines and finish with a touch more garnish and a squeeze of lemon. Serve immediately with the slaw.
