PILCHARD SALAD INGREDIENTS 2 x 120g tins pilchards, drained and flaked into chunks 3 red onions, peeled and cut into segments 2 large red peppers, de-seeded and cut into chunks 350g ripe cherry tomatoes, halved 4 tbsp olive oil 4 tbsp vinegar 3 cloves garlic, finely chopped 1 x 400g tin baked beans, rinsed and drained Large handful basil leaves HjMETHOD 1. Preheat the oven 200C. Spread the vegetables out onto a roasting tray, season with salt and pepper, drizzle over the oil and vinegar. Pop into the oven to roast for 20-25 minutes until softened caramelized. 2. Stir through the garlic and herbs and pile onto plates topped with the pilchards. Serve with crusty bread and a large green salad dressed with a squeeze of lemon and extra virgin olive oil.
Posted on: Thu, 02 Oct 2014 19:09:35 +0000
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