Yield: 1 servings
|1 pack||Sprouting beans|
|2 mediums||Chillies; sliced with seeds|
|1||Courgette; unwashed and sliced|
|1||Red pepper; sliced|
|1||Lime; juice of|
|3 tablespoons||Lemon juice|
|1 tablespoon||Parsley; chopped|
|25 grams||Parmesan shavings|
|2 tablespoons||Olive oil|
Take the sardines and rub them with some oil. Place on to a griddle pan.
Turn when browned on one side. Place the peppers into a pan with some oil.
Rub the courgettes with oil and fry in the pan of oil. Brown slightly and remove. Place on some kitchen towel.
Add the sprouting beans to the peppers. Mix in a touch of lemon juice and season with salt and pepper.
Place the lime juice into a bowl and mix in the chopped chillies, balsamic vinegar, olive oil, rocket leaves and croutons to form the dressing.
Add half the chopped parsley and mint to the beans and peppers and the other half to the sardines which will be cooked by now.
Place grated parmesan on top of the sardines and serve with the salad, drizzled with the rocket and pepper dressing and the courgette chips.
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Carlton Food Network
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