by Tyra
Salmon Niçoise with sun-dried tomato dressing recipe (0075)
Serves 4
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.
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