Serves 3-4

Ingredients:
200g rocket
½ zucchini, peeled into ribbons
2 Tbsp Salvagno pitted olives
1 Tbsp Pons capers
Handful cherry tomatoes
1 105g tin Albo sardines in olive oil
2 eggs, hardboiled
3 slices Julie Le Clerc preserved lemon, diced
Pons lemon infused extra virgin olive oil, drizzle
Forvm Chardonnay vinegar, drizzle
Italian parsley, chopped.

Directions:
In your favourite salad bowl, combine the rocket, zucchini ribbons, pitted olives, capers, cherry tomatoes, baby sardines, and hard-boiled eggs. Add diced pieces of preserved lemon to the mix. Drizzle lemon oil and chardonnay vinegar over the salad, finishing with Italian parsley.

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