Salmon & Puy lentil salad with olive dressing
- Preparation and cooking time
- Serves 4
Use up leftover poached salmon in this stylish main-meal salad with punchy dressing
For the dressing
For the salad
- 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.