Sardine and Lentil Salad
1 can sardines in tomato sauce
50g lentils, cooked and drained
1 small cucumber, chopped
50g frozen peas
20-30g lemon juice
fresh or dried mint to garnish
Method:
Mix the first four ingredients together. There is no need to thaw or cook the peas first. Then toss in the lemon juice. Sprinkle chopped fresh or dried mint over to garnish.
Makes one biggish trifle
a medium sponge cake or pack of sponge fingers
a large can of fruit in syrup (eg pineapple)
1 litre dairy-free milk substitute
4 tbsp custard powder
4 tbsp sugar
1 can thick coconut milk or cream, chilled
extra sugar, to taste
dairy-free sprinkles or glacé cherries
Line a large bowl with sponge fingers or crumbled pieces of cake. Drain the fruit, then pour enough juice over the cake to soften it. Cover with the fruit.
