90g bag salad leaves
handful black olives, roughly chopped
1 tbsp caper, drained
2 x 120g cans sardines in tomato sauce, drained and sauce reserved
1 tbsp olive oil
1 tbsp red wine vinegar
Divide the salad leaves between 4 plates, then sprinkle over the olives and capers.
Roughly break up the sardines and add to the salad.
Mix the tomato sauce with the oil and vinegar and drizzle over the salad..
Recipe from Good Food magazine