Warm roasted pepper, sardine & ciabatta salad

Warm roasted pepper, sardine and ciabatta salad

  • serves 4
  • Easy

Check out this super easy Italian-style warm roasted pepper, sardine and ciabatta salad. This recipe makes for a simple low calorie midweek meal to feed the family



  • red peppers 2
  • orange peppers 2
  • ciabatta 150g, torn into chunks
  • olive oil
  • fennel bulbs 2 small or 1 large, sliced as finely as possible - on a mandolin, if you have one
  • flat-leaf parsley a bunch, roughly chopped
  • sardines in oil 2 x 140g tins, drained


  • extra-virgin olive oil 3 tbsp
  • white wine vinegar 2 tbsp
  • English mustard powder 1 1/2 tsp
  • garlic cloves 2, crushed


  • 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.

Nutritional Information

  • Kcals 409
  • Fat 23g
  • Saturates 3.9g
  • Carbs 28.6g
  • Sugars 7.9g
  • Fibre 7.2g
  • Protein 18.4g
  • Salt 0.9g