Ingredients
1 packet 
Birds Eye Fish Fingers
1
Skinned Roasted Red Pepper
1
tablespoon
Pine Nuts
2 Cloves
Black Garlic
5
tablespoons
Low Fat Plain Yogurt
8
slices
Toasted White Bread
1/2
Pomegranate Seeds
Method
- Place the sliced pepper and skinned garlic on a baking tray. Roast the peppers in the pre-heated oven: 180°C Fan / 200°C Conventional / Gas Mark 6 for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred. Allow to cool and peel off skin
- Cook Fish Fingers as per pack instructions
- Blend roasted red peppers, mix with yogurt and diced garlic to make the dip
- Toast the bread and assemble sandwich
Grill
Oven
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
406.4
13.8
1.2
8.9
1.3
Percent of daily values
20
%20
%6
%10
%22
%* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.