Sardines Sauté Salad
Peel and slice the onion and the garlic, then cut the tomatoes in 4 parts.
Dry the heart of palms and slice the chili pepper.
Let’s start by pouring 3 tbsp of olive oil in a skillet, and roast the sliced chili pepper with the garlic and the onion.
Add the hearts of palms and all of the tomatoes, let them cook until the excess liquid has evaporated, then add the sardines
Stir-fry for 2 minutes, season with salt and pepper and then add the piquillo peppers cut in strips.
Toss the coriander in the skillet, then add the black olives. Cook on medium-to-high heat for another minute.
Let it cool, and just before serving add the chopped fresh chives and season with a sprinkle of white vinegar and the remaining 3 tbsp of olive oil.