Olive Magazine
Warm roasted pepper, sardine & ciabatta salad

Warm roasted pepper, sardine and ciabatta salad

Published: September 27, 2017 at 11:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal409
fat23g
saturates3.9g
carbs28.6g
sugars7.9g
fibre7.2g
protein18.4g
salt0.9g
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Ingredients

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

Dressing

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

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.

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