Cooking Time:5 Minutes
Serving Size: 1 serving
2 slices of rye sourdough
1 tin of sardines, drained
4 sun dried tomatoes halves
1 handful fresh rocket
1 tbsp pine nuts
A drizzle of olive oil
Salt and pepper to taste
Drain the sardines, then mash with a fork with salt and pepper.
Place the sardines over the sourdough.
Toast the pine nuts by heating them in a small frying pan for a few minutes (make sure you watch them because they can burn easily).
Slice the sun-dried tomatoes in half, then place over the sardines.
Top with the rocket and pine nuts and then drizzle with the olive oil and lemon juice.