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Sardines & watercress on toast

A low-fat lunch that's high in omega 3. You could use any oily fish if you don't have sardines

  • Prep: 10 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 202
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 0
  • Protein 15
  • Fat 6
  • Fibre 3
  • Salt 0.85

Nutrition per serving

  • Calories 202
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 0
  • Protein 15
  • Fat 6
  • Fibre 3
  • Salt 0.85

Ingredients

  • slice granary bread
  • garlic clove, halved
  • vine-ripened tomato, thinly sliced
  • ½ x 115g can Portugese sardines in spring water, drained
  • handful of organic watercress or wild rocket
  • splash of balsamic vinegar

Method

  1. Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.

  2. Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.

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