3 red pearl onions, thinly sliced into rounds (or 1/2 small red onion, thinly sliced)

1/4 tsp salt

1/4 tsp sugar

2 tbsp (30 ml) lemon juice

1 can (3.5 oz/100 g) olive oil-packed sardines (see note)

1 jar (6 oz/170 ml) oil-packed artichokes, drained

1 jar (250 ml) roasted peppers, cut into large strips

2 tbsp pomegranate seeds

1 tbsp small parsley leaves

2 tsp lemon zest

Fleur de sel, to taste

Olive oil, to taste

Toasted bread

In a small bowl, combine the onions, salt, sugar and lemon juice. Let marinate for 5 minutes. Drain.

Meanwhile, on a serving platter, arrange the sardines, artichokes and roasted peppers.

Top with the onion mixture, pomegranate seeds, parsley and lemon zest. Season with fleur de sel and pepper and drizzle with olive oil. Serve with toasted bread.

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