Feta -or Chicken, Avocado & Cucumber Noodle Salad

When meat isn’t a requirement but “WOW!” is – this summer salad brings personality and texture. If you’re a meat eater add some cooked shredded chicken or a vegan can skip the feta and sprinkle over chickpeas (roasted chickpeas are divine) instead.

Prep Time: 10 min

Cook time: 00 min

Serves: 2


Handful mint, chopped
Handful parsley, chopped
1 spring onion, finely sliced
1/4 cup pesto
Drizzle of olive oil
½ garlic clove, crushed
½ cup sundried tomatoes, sliced
2 large beef tomatoes
2 telegraph cucumbers
2 tbsp pesto 
100g Feta (chicken or chickpeas)
2 tbsp dukkah (optional)
½ cup Jax Food Hax : Crunchy Crispy, Herb & Garlic Breadcrumbs



In a bowl, mix together the chopped herbs, spring onion. If using my Jax Food Hax oil, drizzle over if not add a crushed clove of garlic.  Toss through the sliced sun-dried tomatoes.

Thinly slice or noodle half a cucumber (chuck the watery middle bit) add to the herb mixture along with the pesto toss gently.

Take the tomatoes, slice thinly (or as thin as you can) and place in one layer in the centre of a plate, one per person.

Spoon the mixture over the tomatoes, top with the shredded chicken or crumble the feta.

If you have some handy sprinkle over some dukkah and a handful of my *crispy garlicky breadcrumbs (link in the ingredients)

Serve : Tuck in.

Photography thanks to Daniela Aebli 


Recipe by Jax Hamilton // Photography by Daniela Aebli