2 tins sardine fillets in oil
2 tbsp olive oil
2 tbsp lemon juice
1 tsp English mustard
A pinch of sugar
400g tin white beans, such as cannellini, drained and rinsed
1 small red onion, finely sliced
1 heaped tbsp parsley, finely chopped
Salt and black pepper
1. Drain the sardines, keeping a tablespoon of the oil. Mix this with the olive oil, lemon juice and mustard. Season with salt, pepper and a pinch of sugar then whisk or shake together to make a creamy dressing.
2. Break the sardines into chunks and put them in a bowl. Add the rinsed beans, the onion and parsley and toss together.
3. Whisk or shake the dressing again, pour over the salad and mix well. Serve with crusty chunks of bread.