members recipes

Ingredients
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 pack fine green beans , halved
3-4 eggs ( depending on how much salmon you have )
2x250 cooked puy lentils
4 large tomatoes , deseeded and roughly chopped
175-200g cooked leftover salmon , flaked into large chunks
good handful rocket leaves

Method
Chop half of the olives ( set the rest aside ) , then mix with the remaining dressing ingredients in a bowl .

Boil the green beans for 5 minutes , thenrefresh under cold water . Put the eggs in cool water , bring to the boil , thencook for 5 minutes . Cool , shell and halve or quarter .

Heat the lentils in the microwave for 2 minutes 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 .