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.