1/4 |
red onion, peeled and thinly sliced into half-moons |
10 |
cherry tomatoes, halved |
2 |
celery stalks, finely cut on the diagonal |
1 |
small yellow (bell) pepper, halved, cored and seeds removed, and cut into thin strips |
240g |
cooked and drained borlotti or cannellini beans, or use tinned |
1 tablespoon |
fresh oregano leaves |
or 1/2 teaspoon |
dried oregano |
|
fresh red chilli, finely chopped, to taste |
or 1/4 teaspoon |
dried chilli flakes |
2 tablespoons |
red wine vinegar |
5 tablespoons |
extra-virgin olive oil |
|
salt |
|
freshly ground black pepper |
2 x 120g |
tins sardines in olive oil, drained |
small handful |
basil leaves and yellow young celery leaves, to garnish |