Method

• 1.
  Preheat oven to 170°C.
• 2.
  To make the dressing, place all ingredients in a food processor and process to combine. Set aside.
• 3.
  Cut tomatoes in half and season with salt and pepper. Toss in 1/2 tablespoon oil and half the chives. Place tomatoes cut-side up on a baking tray in the oven for 20 minutes until slightly wilted.
• 4.
  Bring a pan of salted water to the boil, add the French beans and blanch for 1 minute. Drain and refresh under cold water.
• 5.
  Place eggs in a saucepan of cold water and bring to the boil. Cook for 5 minutes, drain and refresh under cold water. Peel, cut in half and set aside.
• 6.
  Cook the potatoes in salted boiling water for 10 minutes until just tender. Drain and return to the saucepan to keep warm.
• 7.
  Heat remaining oil in a frying pan and add the salmon. Cook over medium-high heat for 1-2 minutes each side (it should be crisp on the outside and pink in the middle). Set aside to rest.
• 8.
  Slice potatoes and place on each serving plate. Top with French and butter beans and a few slivers of onion. Place the tomatoes, eggs and olives around.
• 9.
  Break the salmon into chunks and add to the plates. Whisk the dressing lightly and drizzle over the top. Garnish with the remaining chives.