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 .