Charred Chicory, Orange & Sardine Toast

2 Tbsp Miza Tangy Pea Sauce 
1 Slice of Sourdough
1/2 Orange, juiced
1 Endive
50g Parmesan
1/2 Tin of Sardines (Minerva) 
1 Handful of Roughly Chopped Broccoli

1/2 Garlic Clove

To Garnish: 
Pinch of Dill
Shaved/Peeled Parmesan  
Chilli Flakes 
Olive Oil 

Cook Time: 0020
Serves: 01

  1. Preheat the oven to 220C or on grill. 
  2. Cut the sourdough in half (if it is one long piece). Toast the sourdough and lay on a lined baking tray. Drizzle over olive oil and rub the garlic clove over the toast. 
  3. Heat a frying pan on medium-high heat. Add a drizzle of olive oil and once hot, add the broccoli with a pinch of salt and pepper. Fry for 2-3 minutes. Then spread the broccoli on top of the toast. 
  4. Using the same pan, on high heat, add a little more oil. Cut the end of the endive off and then slice in half lengthwise. Place the endive cut side down in the pan and char until lightly browned, about 2 minutes and then turn over. Cook a further 2 minutes and add the orange juice, and fry for 1 minute more. 
  5. Shave some parmesan using a peeler or grate the parmesan and add about 1/2 tbsp of parmesan on both sourdough halves. Top with the endive and then top with more parmesan. Drizzle over some olive oil and add a pinch of pepper on top. 
  6. Grill in the oven for 5 minutes until the cheese is melted and lightly golden. 
  7. Remove the toast from the oven and serve topped with sardines, drizzle over the tangy pea sauce, with a pinch of dill fronds, drizzle of olive oil, and a pinch of chilli flakes. 
  8. Have a play with other toast variations with our Tangy Pea - we would love to see your own creations! Share them on social with a tag #mynujuway