Chicory sardine boats

Name: Chicory sardine boats
Ingredients: 2 chicory; 2 tins sardines (in extra virgin olive oil); 3 teaspoons capers; 1 small tin tomato purée; 3 tablespoons pomegranate seeds (prepacked or de-seed a pomegranate); 1 small handful parsley; salt to taste; pepper to taste

1 canapé platter · 15-30 minutes

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Tinned sardines are a great source of healthy proteins. Full of anti-inflammatory omega-3 fats. Easy to store and a handy last minute meal option. Mixed with a few ingredients sardines go well with the crunchiness of chicory leaves.Chicory can have a lot of health benefits, such as easing digestive problems, detoxifying the liver, preventing bacterial infections and boosting the immune system.

Goes well with: parties, Garlic mayonnaise

Ingredients

2 chicory
2 tins sardines (in extra virgin olive oil)
3 teaspoons capers
1 small tin tomato purée
3 tablespoons pomegranate seeds (prepacked or de-seed a pomegranate)
1 small handful parsley
salt to taste
pepper to taste

Method

Chop chicory ends off, pull leaves apart. Wash chicory leaves and parsley. Chop parsley in small pieces.
Mash sardines (including olive oil from tin) with all ingredients (apart from pomegranate seeds) using a fork. Scoop sardine mixture into chicory boats (about 1 tablespoon per boat). Sprinkle with pomegranate seeds. Use prepacked seeds or de-seed pomegranate (this can be a messy business – but it’s worth it). Cutting the fruit in 4 pieces helps getting seeds out.
Serve on large platter.