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Name: Sardine And Bean Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb olive oil; 1 tb Parsley chopped; 1 tb Vinegar; Juice of 1 lime; 1 pk Sprouting beans; 3 tb Lemon juice; 1 Handful mint; 25 g Parmesan shavings; 12 Fresh sardines; Rocket salad; 1 Courgette unwashed and; 1 Red pepper sliced; 1 pk Croutons; 2 md Chillies sliced with seeds removed; 1 cn Pimentos

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INGREDIENTS

2 tb olive oil
1 tb Parsley ; chopped
1 tb Vinegar
Juice of 1 lime
1 pk Sprouting beans
3 tb Lemon juice
1 Handful mint
25 g Parmesan ; shavings
12 Fresh sardines
Rocket salad
1 Courgette ; unwashed and
1 Red pepper ; sliced
1 pk Croutons
2 md Chillies ; sliced with seeds removed
1 cn Pimentos

Servings

INSTRUCTIONS

Take the sardines and rub them with some oil. Place on to a griddle pan. Turn when browned on one side. Place the peppers into a pan with some oil. Rub the courgettes with oil and fry in the pan of oil. Brown slightly and remove. Place on some kitchen towel. Add the sprouting beans to the peppers. Mix in a touch of lemon juice and season with salt and pepper. Place the lime juice into a bowl and mix in the chopped chillies, balsamic vinegar, olive oil, rocket leaves and croutons to form the dressing. Add half the chopped parsley and mint to the beans and peppers and the other half to the sardines which will be cooked by now. Place grated parmesan on top of the sardines and serve with the salad, drizzled with the rocket and pepper dressing and the courgette chips. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Sardine And Bean Salad

2 tb olive oil
1 tb Parsley chopped
1 tb Vinegar
 Juice of 1 lime
1 pk Sprouting beans
3 tb Lemon juice
1 Handful mint
25 g Parmesan shavings
12 Fresh sardines
 Rocket salad
1 Courgette unwashed and
1 Red pepper sliced
1 pk Croutons
2 md Chillies sliced with seeds removed
1 cn Pimentos

Take the sardines and rub them with some oil. Place on to a griddle pan.  Turn when browned on one side. Place the peppers into a pan with some oil.    Rub the courgettes with oil and fry in the pan of oil. Brown slightly and  remove. Place on some kitchen towel.    Add the sprouting beans to the peppers. Mix in a touch of lemon juice and  season with salt and pepper.    Place the lime juice into a bowl and mix in the chopped chillies, balsamic  vinegar, olive oil, rocket leaves and croutons to form the dressing.    Add half the chopped parsley and mint to the beans and peppers and the  other half to the sardines which will be cooked by now.    Place grated parmesan on top of the sardines and serve with the salad,  drizzled with the rocket and pepper dressing and the courgette chips.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (942g)
Recipe Makes: 1

Calories: 660
Calories from Fat: 291 (44%)

Amt Per Serving		% DV

	Total Fat 32.3g	43 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 9.3g
Cholesterol 226.5mg		70 %
Sodium 1180mg		41 %
Potassium 2237.5mg		59 %
Total Carbohydrate 46.1g		14 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 34.7g
Protein 53.7g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 660

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