For the dressing
85g Kalamata olive, stoned
5 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp chopped basil
1 tbsp small capers
For the salad
200g pack fine green bean, halved
3-4 eggs (depending on how much salmon you have)
4 large tomato, deseeded and roughly chopped
175g-200g cooked leftover salmon, flaked into large chunks
good handful rocket leaves
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.
In a bowl toss 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 gluten free bread.
Recipe adapted from: Good Food