1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained
1 bay leaf
1/2 pound dandelion, stems discarded
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons chopped mint
1/2 small onion, finely diced
8 pitted green olives, sliced crosswise 1/4 inch thick
Freshly ground black pepper
Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from the heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.
In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.
Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.