Recipe by Gemma Plunkett  

Serves: 1 

Ingredients:

• 1 tin Nuri sardines in olive oil 
  
• 1 large slice miche or rye bread 
  
• ¼ cup flat-leaf parsley, finely chopped 
  
• 3 tbsp extra virgin olive oil 
  
• 1 tbsp capers, drained 
  
• Juice of 1 lemon 
  
• 1 small clove garlic 
  
• 1 very ripe ox heart tomato 
  
• Flaky salt 
  
• Freshly cracked black pepper 

Method:

1. Make the green sauce by combining the chopped parsley, capers, lemon juice and olive oil in a small bowl. Season generously with flaky salt and plenty of cracked black pepper. Stir and set aside. 

2. Slice the tomato into thick rounds. Lay them on a plate and season lightly with salt and pepper. Leave for a few minutes to draw out their juices. 

3. Heat a heavy-based frying pan over medium heat and add 1 tablespoon of olive oil. Place the bread in the pan and cook until deeply golden and crisp on both sides. While still warm, rub one side of the toast with the cut side of the garlic clove. 

4. Arrange the seasoned tomato slices over the toast, followed by the sardine fillets. Spoon the parsley caper oil generously over the top. Finish with an extra squeeze of lemon. Serve immediately.