- 90g bag of mixed baby leaf salad
- Handful of black olives, roughly chopped
- 1 tbsp capers, drained
- 2 x cans of sardines in tomato sauce, drained and sauce reserved
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Divide the leaves between four plates, and top with the olives and capers. Roughly break up the sardines, and add to the salad. Mix together the tomato sauce, the olive oil, and the vinegar, and drizzle all over the top. A quick, simple, and utterly delicious healthy lunch!
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