Ingredients
11 total- 2 tbsp of olive oil
- 5 piccerella peppers
- 1 sprig of rosemary, leaves only, roughly chopped
- 300 g of cherry tomatoes, halved
- 150 g of mini mozzarella balls
- 10 g of basil, leaves only
- 150 g of beetroot hummus
- 9 crispbreads
- 1 tin of king oscar brisling sardines basil & oregano
- 2 sprigs of oregano, leaves only
- 100 g of nocellara olives, to serve
Method
3 stepsStep 1
Heat the olive oil in a griddle or frying pan over a medium-high heat. Add the peppers and turn occasionally until charred on all sides, approx. 5-7 mins depending on pepper size. Transfer the peppers onto a small plate and garnish with the rosemary, then cover and set aside.
Step 2
For the tomato and mozzarella salad, combine the cherry tomatoes and mozzarella balls in a serving dish, season with salt and coarse ground black pepper and scatter over the basil leaves.
Step 3
Spread 2 tsp of hummus onto each of the crispbreads. Top with the sardines and sprinkle over the oregano. Serve with the olives, charred peppers, tomato and mozzarella salad and any remaining sardines on the side.