Tony Ferguson recipe of the week - Niçoise Salad

Ingredients

Tuna, tinned in spring water, drained (95g tin for females, 185g tin for males)
1 Hard-boiled egg, quartered or sliced
5 Cherry tomatoes, halved
½ Cucumber, peeled and thinly sliced
70g Fresh green beans, chopped in half
1 Cup of mixed rocket and baby spinach leaves
½ Green capsicum, thinly sliced
½ Small white onion, thinly sliced
6 Basil leaves, finely chopped
1 Clove of garlic, halved length ways
5 Black olives, pitted and halved
1 Tablespoon of olive oil Salt and pepper to season

Method

1. Obtain a salad serving bowl and rub garlic halves on the sides and bottom (provides a subtle garlic flavour).
2. 2. Add all ingredients to your bowl except for the cherry tomatoes and egg and toss.
3. 3.Top the salad with the tomatoes and egg and serve immediately.

Note:

• If a strong garlic flavour is desired, crush the remaining garlic and add to the salad.

• If Salmon is preferred, you may have this instead of tuna.