Ingredients
- Corn pancakes
- Canned sardines
- Tomato
- Cucumber
- Chickpeas
- Lamb’s lettuce and rocket
- Yoghurt sauce
- Dill
Preparation
Cut the tomato and cucumber into slices, drain the sardines and set aside. Meanwhile, heat the corn pancakes in the oven or in a frying pan for 1 or 2 minutes.
Holding the pancake on one of your half-closed hands, place the rocket and lamb’s lettuce, tomato, cucumber and chickpeas. Add 2 pieces of sardines, a couple of spoonfuls of yoghurt sauce and garnish with some chopped dill.
Finally, sit down in a relaxed place, sink your teeth into it and enjoy the explosion of flavour. Repeat the process as many times as you like.