22
INGREDIENTS
- 2 avocados, chopped
- zest and juice of 1 lemon
- 30ml (2 tablespoons) avocado or olive oil
- 30ml (2 tablespoons) water
- salt and pepper
- ½ x 400g jar atchar
- 120g tin sardines, drained
- 2 slices bread of your choice, toasted
METHOD
- Make the avo mayo by blitzing half of the avocado, 45ml (3 tablespoons) of lemon juice, oil, and water until smooth. Season with salt.
- Heat the atchar in a frying pan on medium-high until warmed through.
- Carefully open the sardines and remove the bones, if you like. Add to the pan and spoon over atchar to warm. Take care not to break the sardines.
- Drizzle the bread with extra oil. Spread with the avo mayo and top with the atchar sardines.
- Combine the remaining avo with the rest of the lemon juice. Season with salt and pepper. Spoon over the sardines. Scatter with lemon zest.