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Ingredients
Method
- 100g peppery salad leaves
- Handful of chopped black olives
- 1 tbsp capers, drained
- 240g sardines in olive oil
- 1 tbsp white wine vinegar
- Divide the leaves between 4 plates, and scatter over the olives and capers. Roughly break up the fish and add to the salad, and mix the olive oil from the tins with the vinegar, and drizzle over everything. So easy, so delicious!
10 mins
4 serving
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