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

Gluten Free and Low FODMAP Recipe - Sardines on Toast
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