Ingredients
- slice granary bread
- garlic clove, halved
- vine-ripened tomato, thinly sliced
- ½ x can Portugese sardine in spring water, drained
- handful of organic watercress or wild rocket
- splash of balsamic vinegar
Method
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Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.
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Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.