Sardines On Toast

This beyond-easy recipe is healthy snack or light meal you can make with jars and cans foraged from your pantry. Feel free to swap what you have on-hand - you can even leave off the tomatoes and cucumbers if you're completely out of produce. Just make sure to add plenty of lemony, pickled flavour for balance.

1 (6-7 oz) can sardines, packed in oil, skinless, boneless, drained
¼ cup fresh dill, finely chopped
½-1 tsp. Aleppo pepper, or red pepper flakes
1 lemon, freshly zested
1 lemon, freshly juiced
sea salt
black pepper, freshly ground
extra-virgin olive oil
4 large slices rustic whole grain or sourdough bread
1 large tomato, thinly sliced into rounds
2 Persian cucumbers, thinly sliced into rounds

To Serve:
Chermoula
Pickled Red Onions

Make the Sardine Mixture:
In a small bowl, use a fork to break up the sardines into large pieces. Add the dill, Aleppo pepper, lemon zest and juice and a big pinch of salt and pepper. Add a small drizzle of olive oil and toss to combine.

Toast the Bread:
Brush each slice with olive oil on both sides, then arrange on a baking sheet. Turn your oven to broil and add the bread to the center rack. Watch closely, turning over with a pair of tongs, until the bread is crispy and charred on the edges. Remove from the oven.

Make the Sardine Toast:
If you are using chermoula, go ahead and spread it on the toast then arrange the tomato slices and cucumbers over the toasted whole grain bread. Add the sardine mixture on top. Finish with a few pickled red onions.