These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.
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This is a delicious Spanish salad incorporates all the flavours I love. The caper dressing cuts through the oiliness of the sardines as do the tomatoes and onions. The sardines can be barbecued for extra flavour too. I serve it as a starter or a side dish with toasted sourdough bread drizzled in olive oil. It’s perfect summer food and very easy to prepare as I buy ready filleted butterflied sardines from my supermarket.
It’s also perfect with my healthy fries.
Like pesto, I thought I’d died and gone to heaven when I first tried caponata. It’s the most delicious Italian aubergine stew that’s served at room temperature. It’s great with antipasti, on bread or as part of a salad. You could even leave it hot and serve it on pasta with lots of Parmesan. Even nicer the next day after its cooked.
Serves 2-3.
Ingredients:
4 teaspoons maple syrup or sugar
5 tablespoons olive oil
A few aubergines cut into 1 inch chunks
1 medium onion finely cubed
4 garlic cloves minced
1 400g tin of chopped plum tomatoes
2 tablespoons of balsamic vinegar
1 teaspoon of dried oregano
2 tablespoons of baby capers
A handful of pine nuts
A handful of chopped basil
I cooked this for a couple of vegetarian friends recently and they adored it. It’s got all the right tastes and textures and its dairy free.
