1 tbsp olive oil
1 red chili, deseeded and chopped
1 lemon, zest and juice
2 x 120g cans sardines in sunflower oil, drained
4 slices brown gluten Free bread
half small bunch parsley, chopped
Heat the olive oil in a frying pan, then sizzle the red chili.
Add the lemon zest.
Add the sardines and heat through for a few mins until warm.
Toast the gluten free brown bread.
Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.
Recipe adapted from: Good Food