Smoked salmon on olive bread with pesto and salsa

Whilst I was (briefly) enjoying the sunshine in Devon over the bank holiday weekend, my wonderful customers were inventing recipes using their Saturday purchases. Doesn't this sound (and look) like a lovely lunch:

Ingredients (to serve 4):

Fresh Olive bread
2 Tablespoons Seggiano Basil Pesto
4 Tablespoons Stokes Real Mayonnaise
A squeeze of lemon juice
Green leaves
Mike's Smokehouse Smoked salmon

Salsa:
2 Tomatoes (skinned, seeded and chopped)
1/2 Onion (chopped)
Fresh Coriander (2 Tablespoons, chopped)
Drop of Dragon's blood
12 Grapes (sliced)
Juice of 1/2 a lime
Seasoning

Method:

1. Combine the salsa ingredients.
2. Split the olive bread horizontally.
3. Toast the top of the olive bread.
4. Combine the pesto and the mayonnaise with a squeeze of lemon.
5. Spread the pesto/mayonnaise mixture on the bread.
6. Sprinkle green leaves on the bread and cover with the salmon.
7. Top the salmon with the salsa.

Thank you Graham!