Serve this simple dish hot or at room temperature.
350 g (12 oz) broad egg noodles
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) wholegrain mustard
1 garlic clove, finely chopped
225 g (8 oz) ripe tomatoes, roughly chopped
1 small red onion, finely chopped
1 green pepper, seeded and finely diced
60 ml (4 tbsp) chopped parsley
225 g (8 oz) canned sardines, drained
salt and freshly ground black pepper
croutons, made from 2 slices of bread, to serve (optional)
1. Cook the noodles in a large saucepan of boiling water for about 5 - 8 minutes until just tender.
2. Mean while, to make the dressing, whisk the oil, lemon juice, mustard and garlic in a small bowl with salt and pepper to taste.
3. Drain the noodles, tip into a large bowl and toss with the dressing. Add the tomatoes, onion, pepper, parsley and sardines and toss lightly again.
4. Season to taste and serve with crisp croutons, if using.
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