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Salad Nicoise

With Jax Hamilton

Salad Nicoise - Jax Style

Serves 2-4

Eggs (free range) 
Green Beans - topped and tailed 
Fresh Rocket leaves (or half packet) 
Telegraph Cucumber 
Tinned tuna - drained 
Red onion - sliced thinly 
Pitted olives 
Tomatoes - sliced into wedges 
Anchovies - chopped thinly 
Parsley - finely chopped 
Red chilli - deseeded and finely diced 
Mayonnaise (can use light) 
Parmesan to garnish 
Zest and juice of half a lemon 

Put some water in a small saucepan and boil your eggs until the yolk is not runny but not too hard (this should take no longer than 6-7 minutes).  Drain in cold water and remove the shell.
Using the same saucepan pour in about an inch of water and a good pinch of salt and bring to a boil.  Pop in your green beans and cook for about 2 - 4 mins.  Drain and allow to cool to room temperature.
Pop your rocket in a large salad bowl.
Using a vegetable peeler, remove the skin from your cucumber then continue round until you have a heap of cucumber ribbons.  You can stop when you get to the seeds - this part is great to use in a juicer if you have one.
Take your cucumber ribbons and squeeze out any excess water then sprinkle in with the Rocket leaves.
Chop up your eggs and crumble over the salad, then slice your beans into bite size pieces and add to your salad
Now place in the tuna, onion, olives, tomatoes, anchovies, capers, parsley and chilli.
Very gently toss through the mayonnaise and lemon zest.  Add the lemon juice to your taste, some salt and freshly ground black pepper.
Garnish with some freshly grated parmesan.

(Broadcast 21 November 2012)