(Serves 4 abundantly)

  • 2 salmon fillets
  • 400 g baby potatoes, skin intact, halved
  • 100 g young green beans
  • 250 ml black olives
  • 250 ml sundried tomatoes
  • 15 ml olive oil
  • 1 clove of garlic, finely chopped
  • Juice of half a lemon
  • Salt and pepper

Steam the salmon until just done. Boil the potatoes until soft and blanch the green beans. Flake the fish and put it and the potatoes and green beans in a large bowl. Add olives and tomatoes. Beat olive oil, garlic, lemon juice, salt and pepper together and pour over the salad.