Salmon Puy lentil salad with olive dressing

Ingredients

• 85g Kalamata olive, 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
• 200g pack fine green bean, halved
• 3-4 eggs (depending on how much salmon you have)
• 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
• 4 large tomato, deseeded and roughly chopped
• 175g-200g cooked leftover salmon, flaked into large chunks
• good handful rocket leaves

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