Sardine Salad

• 2 tins sardines
• 1 small onion
• 4 hard-boiled eggs

Drain sardines. Cut onion into rings. Slice hard-boiled eggs into quarters. Dice beetroot. Prepare lettuce and arrange in a salad bowl. Combine olive oil and lemon juice and season to taste with salt and freshly-ground black pepper. Toss onion rings, eggs and beetroot in this dressing, and pile on bed of salad greens. Arrange sardines in the centre. Sprinkle with finely-chopped parsley.