• Home
• Recipes
• Fish and seafood
• Warm roasted pepper, sardine and ciabatta salad

Warm roasted pepper, sardine and ciabatta salad

Save recipe

Serves 4

Easy

Total time: 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal409

  low

• fat23g

• saturates3.9g

• carbs28.6g

• sugars7.9g

• fibre7.2g

• protein18.4g

• salt0.9g

Ad

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.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue