Sardine, White Bean & Tomato Salad with Lemon

Ingredients

• 1 tbsp (10 g) pumpkin seeds
• 4 oz (120 g) canned white beans
• 4 1/2 oz (130 g) cherry tomatoes
• 3/4 oz (20 g) red onion
• 1 oz (30 g) arugula
• 1 tbsp (3 g) fresh parsley
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 3 oz (90 g) sardines

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Method

1. Toast the pumpkin seeds in a dry pan 3 minutes, until they pop.
2. Rinse and drain the white beans; halve the cherry tomatoes, slice the red onion thin, and toss with the arugula and parsley.
3. Whisk the olive oil and lemon juice, toss through.
4. Lay the drained sardines on top in large pieces and scatter the seeds. Undressed, the beans and tomatoes keep three days; sardines and dressing go on the day.