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Warm Roasted Pepper, Sardine & Ciabatta Salad |
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| Serves 2 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
1 red pepper
1 orange pepper
75g ciabatta, torn into chunks
1 small fennel bulb, finely sliced (in a mandolin)
a bunch of parsley, chopped
1x 140g tin sardines in oil, drained
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For the dressing
3 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
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Heat the grill to high. Sit
the peppers in a roasting tin & grill for about 10
minutes, turning, until blackened all over or roast in the
oven at 200C Fan for 1/2 hour. Put the
peppers into a bowl, cover with cling film and leave
for 10 minutes until cool enough to peel off the skins and
discard the stalks and seeds. Keep any juices that are in
the bowl for the dressing. Tear the peppers into chunks
and put in a salad bowl.
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Heat the oven to 200C/ Fan
180C/ Gas 6. Toast the ciabatta and tear or cut into
chunks. Toss with a drizzle of olive oil and set aside.
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Whisk the dressing ingredients
with 2 tbsp of the pepper juices - season to taste, then
pour over the peppers and mix. Scatter over the fennel,
parsley and ciabatta croutons, and toss to mix well. Flake
in the sardines and give the salad a gentle toss to fold
the fish through. Eat straight away while the bread is
still crunchy.
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DAILY
DINNERS 
