Sardine panzanella salad

294 CALS PER SERVING

SERVES 2

Preheat the grill to high. For croutons, toast 2 small slices wholegrain bread, torn into chunks under the grill for 2-3 minutes until golden. Whisk 1 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and some seasoning in a small bowl. In a bowl, mix the croutons, 300g tomatoes, roughly chopped, ½ red onion, finely sliced, 1 tbsp capers, drained and rinsed and a small bunch basil, roughly chopped. Break in 1 tin sardine fillets in extra virgin olive oil, pour over the dressing then gently toss to combine.