Cut the pimientos into 5 cm squares, reserve the scraps.
Mix with the tapenade:the chopped pimiento offcuts, fromage blanc, crushed and chopped garlic (1 clove), a squeeze of lemon, salt and pepper, set aside.
Arrange (two per plate) a square of pimientos, a spoonful of the mixture, sardines, a square of pimientos, a spoonful of the mixture, sardines, finish with a square of pimientos.
Circle around olive salpicon
Add a fillet of pesto and a tomato coulis, add chopped chives.
Pesto: crushed basil + minced garlic + olive oil + salt
Salpicon: chopped green and black olives + chopped shallot + olive oil + diced tomato + chopped chives + salt and pepper.
