1 olive & basil focaccia roll (or a flavoured bread roll of your choice)
2 x 100g cans sardines in olive oil
230g box Greek salad (choose one without leaves)
Heat oven to 200C/180C fan/gas 6. Blitz 2 of the asparagus spears with the bread roll in a food processor into fine green crumbs. Arrange the sardines, remaining asparagus and Greek salad in a roasting tin, and cook for 15 mins. Meanwhile, fry the breadcrumbs in a splash of oil in a pan for 3-4 mins, then sprinkle on top.