1 tin of sardines in organic extra virgin olive oil
1 sucrine
2 handfuls of arugula
1/2 a cucumber
A dozen fresh raspberries
Feta cheese
Sun-flower seeds
For the vinaigrette
3 tbsp of sunflower oil
Salt
Pepper
Raspberry vinegar
Preparation
Rinse and wring out the leaves of the sucrine and arugula.
Cut the cucumber into thin slices.
Prepare the vinaigrette.
Take 2 tablespoons of organic extra virgin olive oil from the tins of sardines.
In a bowl, emulsify the oil with the raspberry vinegar. Salt and pepper.
Garnish the 2 plates with salads and cucumber slices.
Add the sardine fillets in pieces, the feta and the raspberries on top. Drizzle with vinaigrette and sprinkle with a few sunflower seeds.
