Sardines on toast with a twist. Easy, delicious and a feast for the eyes.

👩🏼‍🍳 Cook’s Note; you could serve this on ciabatta slices to make a simple starter.

Serves 2.

1 large red pepper from a jar, or a mix of red and yellow, thinly sliced
½ small region onion, thinly sliced
½ tbsp capers
½ small garlic clove, finely sliced
½ small bunch basil , shredded
2 slices wholemeal bread
120g can sardines in brine, drained

Under the grill lightly toast one side of the bread. Remove from the grill and flip over.

Mix the peppers, onion, capers, garlic and sardines without breaking the fish up too much. Toss with half the basil and season to taste.

Pop back under the grill and toast until the corners of the bread are crisp and the peperonata is warmed.

Finish with the remaining basil, a good grind of black pepper and serve with salad leaves.