Sardine and pepper toasts

Whole sardines are packed with collagen, and the lemon, tomatoes and beans further support collagen production

📝 Ingredients

• 1/2 x 450g jar roasted red and yellow peppers, drained and diced
• 400 g cannellini beans, drained and rinsed
• 125 g mixed colour vine tomatoes, halved
• zest and juice of 1 lemon
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil, plus extra to drizzle
• pinch of chilli flakes (optional)
• 2 x 120g tins sardines in tomato sauce
• 4 small slices sourdough bloomer
• 1 small garlic clove, peeled
• 1/2 x 20g pack chives, snipped

👨‍🍳 Instructions

1. 1Add the peppers, beans and tomatoes to a medium bowl. Add the lemon zest and juice, vinegar, olive oil, chilli flakes (if using), and some seasoning; mix well. Flake in the sardines and gently stir through so they don’t break up too much.
2. 2Toast the sourdough slices and rub with the garlic while they are hot, then pile the sardine mixture on top. Finish with the chives, more olive oil and some extra black pepper.