Sardine and Bread Fattoush Salad

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10 minutes

PREP TIME

15 minutes

TOTAL TIME

4

SERVINGS

Salads

A funky twist on Fattoush! You don’t have to decide between a sandwich or salad in this recipe.

Ingredients

2 cans (125g) Gold Seal Sardines (Spring Water) drained
3 tbsp extra-virgin olive oil
1 lemon juiced
1 clove garlic (small) minced
4 tomatoes diced seeded
2 cups whole-wheat country bread cubed, crusts removed, lightly toasted
¼ cup red onion thinly sliced
3 tbsp fresh basil chopped
2 tbsp capers rinsed
Salt and pepper to taste

Suggested Product

Wild Sardines

Spring Water

Directions

Toast bread in a pre-heated 300°F oven for 10-15 minutes.
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil, and capers. Toss to combine.
Let the salad sit for about 5 minutes to allow the bread to absorb the dressing’s flavours, stirring occasionally.
Add sardines and stir well.
Serve at room temperature.

TIPS &
TRICKS

Substitute Gold Seal Sardines (Soya Oil), using the oil for the dressing for a more robust flavour.

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