10 mins to prepare and 15 mins to cook
500g new potatoes
1 x 240g pack green beans, trimmed and halved
1 x 200g pack sugardrop tomatoes, halved
2 x 185g packs roasted salmon fillets with cracked black pepper
3tbsp extra virgin olive oil
zest and juice of a lemon
1tsp Dijon mustard
1 clove garlic, crushed
4 sun-dried tomatoes in oil, drained and finely chopped
2tbsp basil leaves
125g salad leaves
Instructions (step by step)：
Halve any larger potatoes and boil until tender, about 15mins. Add the beans for the last 4mins until just cooked but still crisp. Drain the vegetables, tip into a salad bowl and cool.
Add the tomatoes and the salmon, flaked into chunks.
Mix the olive oil with the lemon zest and juice, mustard, garlic, sun-dried tomatoes and basil, and pour over the salad.
Add the salad leaves, mix gently, season and serve with crusty bread.