Moroccan Sardine Tartines on Sourdough

The Executive Lunch
High-density brain fuel (DHA) paired with fermented grains for sustained afternoon focus.

Prep time: 10 mins | Cook time: 0 mins
Yields: 1 Serving

Ingredients:

• 1 tin (4.25 oz) Skinless/Boneless Sardines in Water, drained
• 1 tbsp Lemon Juice
• 1 tsp Harissa Paste (adjust for heat)
• 1 tbsp Fresh Parsley, chopped
• 1 thick slice Fermented Sourdough Bread, toasted
• 1/4 Red Onion, thinly sliced and pickled in vinegar
• 1 tsp Za'atar Spice Blend

Directions:

1. In a small bowl, flake the sardines with a fork. Mix in the lemon juice, harissa paste, and chopped parsley.
2. Toast the sourdough slice until very crisp to support the weight of the topping.
3. Spread the sardine mixture evenly across the toast.
4. Top with pickled red onions and a heavy sprinkle of Za'atar. Enjoy immediately.

Enjoy!