Light lunch

Sardines with tomato sauce on sourdough, bean salad, steamed broccoli, wild garlic sauerkraut, grilled halloumi

Sardines:

For the tomato sauce, fry a finely diced onion and garlic in olive oil until softened and fragrant. I usually make this in batch because it’s a great healthy base for lots of dishes and freezes well too. Spoon onto sourdough toast and layer tinned sardines on top.

Bean salad:

Steam finely sliced green beans, allow to cool and mix with butter beans, EVOO, ACV (or lemon juice), parsley, lemon zest, salt, pepper (a bit of grated Parmesan if you have it really brings it to life)

Broccoli:

Simply steam broccoli and mix with diced red onion for tang.

Halloumi:

Top tip for perfect halloumi instead of squeaky salty plastic… Cut into 1inch thick slices, submerge in boiling water until it is completely cool. Then drain and pat dry with kitchen towel. Get a stainless steel or cast iron searing hot (it’s ready if you can flick a drop of water onto it and it starts skidding around without evaporating). Halloumi straight in the pan, NO oil, max 1-2 mins each side.

Enjoy!