- Step 1
Place potatoes in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 5 mins or until almost tender. Add green beans and cook for a further 2 mins or until potatoes and beans are just tender. Refresh under cold water. Drain.
- Step 2
Meanwhile, heat 1 tbsp of the oil in a large non-stick frying pan over medium-high heat. Season salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 mins to rest. Flake salmon coarsely.
- Step 3
Place potato, beans, salmon, tomato, lettuce and olives in a large bowl. Whisk remaining oil, vinegar and mustard in a small bowl. Season. Add dressing to salad. Toss gently to combine. Serve salad topped with egg and bread.
Tip: To soft-boil eggs, place eggs in a pan of cold water and bring to the boil. Boil for 4 mins. Refresh under cold water. Drain and peel.