Ingredients

Steps

• Blend garlic, parsley, and walnuts in a food processor until fine.
• Slowly pour in 500ml of rapeseed oil while blending until smooth.
• Mix salmon, mayonnaise, garlic, ketchup, and vinegar in a large bowl.
• Stuff the tomato halves with the salmon mixture.
• Blanch 150g of French beans in salted boiling water for 2 minutes.
• Drain beans and refresh under cold water.
• Whisk olive oil, vinegar, and mustard to create a dressing.
• Stir the beans and shallot rings into the dressing.
• Serve two tomato halves per plate drizzled with parsley oil and salad.