Delicious UK – (01)January 2021

RECIPES SOPHIE AUSTEN-SMITH

PHOTOGRAPH DAN JONES

FOOD ST YLING JEN BEDLOE

ST YLING VICTORIA ELDRIDGE

Sardine,chickpeaand

roastedpeppertoasts

SERVES2-4.HANDS-ONTIME 15 MIN,

OVENTIME 30 MIN

FOOD

TEAM’S

TIP

Serve this as a salad with

peppery leaves and crunchy

bread croutons if you prefer.

Heat the oven to 200°C/180°C fan/

gas 6. Toss 1 red onion, cut into

wedges, and 3 sliced mixed peppers

with a splash of oil on a roasting tray

and cook for 15 minutes. Add a 400g tin

of drained and rinsed chickpeas and

1 tsp sweet smoked paprika, toss

again, then return to the oven for

12-15 minutes to crisp the chickpeas.

Remove from the oven and mix in

2 tbsp chopped fresh flatleaf parsley

and the juice and zest of 1 lemon.

Spread 4 hot pieces of toast with

1-2 tbsp each aioli (garlic mayonnaise),

then spoon the roast veg and chickpeas

mixture over. Top with 140g drained

sardines in oil to serve.

PER SERVING (FOR 4) 428kcals, 23g fat

(3.2g saturated), 17.4g protein, 33.2g

carbs (8.1g sugars), 0.9g salt, 9.7g fibre

Make like our European cousins and treat

good quality seafood in tins as a staple. These

flavoursome ideas use a thrifty, healthy favourite

Sardines

TAKE A TIN OF...

98 deliciousmagazine.co.uk