Sardine, tomato and olive wrap
Canned sardines in springwater, drained
1 110g can, (115g can) flaked
1 small, (roma), finely chopped
Green olives, drained
20 g, pitted, finely chopped
Fresh flat-leaf parsley
2 tsp, finely chopped
1 individual, rye variety
1 cup(s), shredded, (2 leaves)
- Place the sardines, tomato, olives, parsley and juice in a small bowl. Season with salt and freshly ground black pepper and mix to combine.
- Spread the mountain bread with hommus. Place the lettuce down the centre of the wrap and top with the sardine mixture. Roll up to enclose the filling. Serve.