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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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From a diabetic cookbook. Ingredients:
4 slices rye bread (wholegrain) |
200 g cherry tomatoes (6 1/2oz squashed and drained) |
2 (100 g) sardines (3 1/2oz in spring water and drained) |
50 g rocket (1 2/3oz arugula) |
1 tablespoon lemon juice |
cracked black pepper |
Directions:
1. Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
2. Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
3. Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.
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