This makes a wonderfully nutritious and filling lunch or dinner (or breakfast if you're like me and enjoy slightly unusual breakfasts). I made it for lunch today with my leftover Paprika Roast Pumpkin.
It doesn't really need a recipe, but I thought I'd share it as more of an idea for you to play with because I really love the flavour combination. Sardines are rich in omega-3 fatty acids and are also low in mercury, so they're one of the better fish options. I use sardines tinned in olive oil.
- Tin of sardines in olive oil
- A couple of large handfuls of silverbeet
- Leftover Paprika Roast Pumpkin
preparation
1. Remove the stalks from the silverbeet and roughly chop the leaves. Steam or boil the leaves until just tender, then drain well.
2. Remove the sardines from the tin, draining the oil. Place the silverbeet in a bowl and top with a handful of the leftover Paprika Roast Pumpkin and the sardines. (I don't dress the silverbeet with any oil as the sardines are quite oily).
Serves 1.
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