Low-carb sardine and tomato bowl

Low-carb sardine and tomato bowl with rocket, olives and pine nuts. A savoury cold dinner that's on the table in just a few minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 30 g
• Carbs: 8 g

Ingredients

• 2 tins of sardines in olive oil
• 100g rocket
• 150g tomatoes
• 50g olives
• 20g pine nuts
• 1 tbsp apple cider vinegar

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Drain the sardines, saving a spoonful of the oil from the tin for the dressing.
2. Wash the rocket and halve the tomatoes and olives.
3. Toast the pine nuts in a dry non-stick frying pan until they smell nutty.
4. In a large bowl, toss the rocket with the tomatoes, the vinegar and a splash of the saved oil.
5. Arrange the sardines on the salad and scatter over the pine nuts.

Good to know

Tinned sardines are often completely underrated. They're incredibly tender and intense, and they instantly lift any simple salad.

Swaps

Rocket → baby spinach (if you don't like rocket's strong bitter note, go for the softer baby spinach).

Cooking tips

Use the olive oil from the tin. It has soaked up lots of flavour and saves you extra olive oil for your dressing.

Storage

Eat the dish straight away. The soft fish loses its intense aroma quite quickly once it's exposed to the air.

Allergens

Contains fish and pine nuts. Gluten-free and lactose-free.

Dairy-free recipes