New potatoes Nicoise

Serves: 6
Course: Main
Cooking Time: 20 mins
  • 3tbs panko breadcrumbs
  • 2tbs olive oil, plus more for drizzling
  • 3 large ripe tomatoes
  • 800g baby potatoes (3-4 per person) boiled and peeled
  • 1 small red onion, peeled and finely diced
  • 16 mixed, stoned olives, chopped
  • 1 x 50g tin of salted anchovies, chopped
  • 1tbs small capers
  • 2tbs chopped parsley
  • Juice of half a lemon
  • Salt and black pepper

1 Toast the panko breadcrumbs in the olive oil until golden, then set aside.

2 Cut an X in the top of the tomatoes, then plunge them into boiling water for a minute, then straight into iced water. Peel, quarter, deseed and dice them.

3 Put the potatoes into a bowl and add the onions, olives, anchovies, capers, parsley, lemon, tomato dice. Season and add a little more olive oil to coat.

4 Transfer into a serving dish, then top with the crisp breadcrumbs. Serve at room temperature. These are lovely with almost any fish, chicken or lamb — perfect for a summer’s day.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford