Name: Salmon & puy lentil salad with olive dressing
Prep time: 20 min
Cook time: 6 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 85g Kalamata olives stoned; 5 tbsp olive oil; 2 tbsp red wine vinegar; 1 small garlic clove crushed; 1 tsp Dijon mustard; 2 tbsp chopped basil (or a dash of pesto); 1 tbsp small capers; 200g fine green beans halved; 3-4 eggs (depending on how much salmon you have); 2 x 250g pouches cooked puy lentils; 4 large tomatoes deseeded and roughly chopped; 175g-200g cooked leftover salmon flaked into large chunks; good handful rocket leaves

Salmon & puy lentil salad with olive dressing

For the dressing

85g Kalamata olives
stoned
5 tbsp olive oil
2 tbsp red wine vinegar
1 small garlic clove
crushed
1 tsp Dijon mustard
2 tbsp chopped basil
(or a dash of pesto)
1 tbsp small capers

For the salad

200g fine green beans
halved
3-4 eggs
(depending on how much salmon you have)
2 x 250g pouches cooked puy lentils
4 large tomatoes
deseeded and roughly chopped
175g-200g cooked leftover salmon
flaked into large chunks
good handful rocket
leaves

Method

step 1
Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
step 2
Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
step 3
Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.