SOLO SNACKS

Liven-up lunchtime with fresh, seasonal snacks for one

Serves 1 Prep 10 mins Cook 2 mins

1 tbsp extra virgin olive oil

1/2 tbsp red wine vinegar

1 large red pepper from a jar,

thinly sliced

1 small shallot, thinly sliced

1/2 tbsp capers

1/2 small garlic clove, finely sliced

1/2 small bunch basil, shredded

2 slices wholemeal bread

120g can sardines in olive oil, drained 1 Whisk the oil and vinegar in a bowl.

Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste. 2 Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grinding of black pepper. PER SERVING 513 kcals, fat 25g, saturates 5g,

carbs 38g, sugars 5g, fibre 6g, protein 30g, salt 4g