Healthy jacket potato
For a healthy and filling lunch, try a classic French niçoise salad stuffed into a crispy, fluffy baked potato – it's high in protein and low in calories
- Serves: 1 person
- 1baking potato
- 3tsp olive oil
- 80g fine green beans, trimmed
- 2tsp lemon juice
- ¼tsp Dijon mustard
- 1tsp flat-leaf parsley leaves, finely chopped
- 60g tuna chunks (drained weight), flaked
- 50g cherry tomatoes, quartered
- 5black olives, sliced
- ½long shallot, thinly sliced
Step 1Heat the oven to 220C/fan 200C/gas 7. Scrub the potato clean and pat dry. Prick the potato all over with a fork and rub with 1 tsp of oil. Season the skin with salt. Transfer to the oven and bake directly on the oven racks for 50 minutes until tender with a crispy skin.
Step 2Meanwhile, bring a pot of water to the boil. Slowly lower in the egg and cook for 7 minutes until hard boiled. During the final 3 minutes of the cooking time, add the green beans and cook until al dente. Drain in a colander and plunge everything into a bowl of cold water, then set aside.
Step 3In a large bowl, whisk together the lemon juice, mustard and parsley. Slowly drizzle in the remaining 2 tsp of olive oil, whisking as you go. Season the dressing to taste. Peel the egg, roughly chop then add to the dressing with the green beans, tuna, tomatoes, olives and shallot. Gently toss together to combine.
Step 4Carefully split the baked potato down the middle and, using a fork, gently fluff the inside. Pile the salad on top, finishing with a sprinkle of freshly ground black pepper.