An open tin of sardines on a plate with sliced bread, lemon wedges, a fresh side salad and two silver forks.

Sardine Summer Snack Plate

This easy lunch is all about assembling fresh, crisp ingredients around tasty Hovis Sourdough and rich, tinned sardines. It is quick, colourful and perfect for a relaxed sunny afternoon.

Hovis White Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark red with gold detailing

Made with Hovis® White Sourdough

Preparation time: 5 mins

Cook time: 2 mins

Serves 1

Ingredients

2 slices of white sourdough bread
½ cucumber, sliced into rounds
4 - 5 small plum or cherry tomatoes, halved lengthways
1 medium egg, boiled to your liking and halved
A small handful of green olives
1 tin of sardines in oil (chilli or herb-infused works beautifully)
A drizzle of extra virgin olive oil
Sea salt, freshly ground black pepper and a pinch of paprika to garnish

Tip

If you want an extra kick, rub a raw, peeled garlic clove directly onto the warm crust of your toast before drizzling. It acts like a grater and gives you an instant, effortless garlic bread vibe!

Method

Place your slices of Hovis white sourdough into the toaster and toast until golden brown and crisp.

Slices of rustic sourdough bread being toasted in a commercial, multi-slot stainless steel toaster in a bakery.

While the bread is toasting, slice your cucumber, tomatoes and boiled egg.

A sharp steel chef's knife slicing a fresh green cucumber into round pieces next to a pile of slices on a wooden board.

Arrange the cucumber slices, tomato halves, egg halves and green olives around the edge of a large plate, leaving space in the centre.

A soft boiled egg cut in half surrounded by a circle of cucumber slices on a plate, with unique salt and pepper shakers.

Open the tin of sardines and place it right in the middle of the plate.

A hand holding an open rectangular tin of sardines packed closely together in olive oil, over a blurred wooden background.

Tuck the warm sourdough toast onto the side of the plate, then drizzle a little olive oil over the toast and vegetables. Sprinkle everything with a pinch of sea salt, black pepper and paprika for a final burst of flavour and colour. Enjoy immediately.