Roasted fennel, preserved lemon and sardine salad

Ingredients

Oils & Vinegars

  • 4 tbsp of rapeseed oil
  • 2 tbsp of olive oil
  • 1 tbsp of white wine vinegar

Bakery

  • 2 slices of sourdough, thick

Salad & Fresh Herbs

  • 1 handful of salad leaves

Store Cupboard