Warm roasted pepper, sardine and ciabatta salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 red peppers
- 2 orange peppers
- 150g ciabattatorn into chunks
- olive oil
- 2 small or 1 large fennel bulbssliced as finely as possible - on a mandolin, if you have one
- a bunch flat-leaf parsleyroughly chopped
- 2 x 140g tins sardines in oildrained
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 1/2 tsp English mustard powder
- 2 garlic clovescrushed
Nutrition: per serving
- kcal409low
- fat23g
- saturates3.9g
- carbs28.6g
- sugars7.9g
- fibre7.2g
- protein18.4g
- salt0.9g
Method
step 1
Heat the grill to high. Sit the peppers in a roasting tin and grill for about 10 minutes, turning, until blackened all over.
step 2
Put the peppers into a bowl, cover with clingfilm and leave for 10 minutes until cool enough to peel off the skins and discard the stalks and seeds.
step 3
Keep any juices that are in the bowl for the dressing.
step 4
Tear the peppers into chunks and put in a salad bowl.
step 5
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2 tbsp of olive oil and some black pepper, spread on a big baking tray and bake for 8 minutes.
step 6
Toss and then bake for 2-5 minutes more until golden and crisp.
step 7
Whisk the dressing ingredients with 2 tbsp of the pepper juices – season to taste, then pour over the peppers and mix.
step 8
Scatter over the fennel, parsley and ciabatta croutons, and toss to mix well.
step 9
Flake in the sardines and give the salad a gentle toss to fold the fish through. Eat straightaway while the bread is still crunchy.
