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)

2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)

4 large tomatoes , deseeded and roughly chopped

175g-200g cooked leftover wild  salmon , flaked into large chunks

good handful rocket leaves

Preparation

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

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.

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.