Sardines & peperonata on wholemeal toast

• extra virgin olive oil↗1 tbsp tbsp
• red wine vinegar↗1⁄2 tbsp tbsp
• red pepper↗1 large

  from a jar, thinly sliced

• small shallot↗1

  thinly sliced

• capers↗½ tbsp tbsp
• garlic clove↗½ small

  finely sliced

• basil↗½ small bunch

  shredded

• wholemeal bread2 slices slices
• sardines↗120g can g

  in olive oil, drained

Step-by-step instructions

1. 1

   Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.

2. 2

   Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.