Smashed Potato Nicoise

It's the world's greatest salad, but with a little twist.

1 hour prep

1 hour cook

Serves 3

Hugh Woodward

Ingredients

1 kgsmall potatoes

2 tbsp olive oil

1 tbspflaked sea salt

4 eggs

200 gFrench beans

6 tomatoes

half a jar black olives

1, quartered baby gem lettuce

200 gcanned tuna steaks

1/2 an onion pickled red onions

Dressing:

2 cloves garlic, crushed

1, finely chopped anchovy fillet

1 tbsp Dijon mustard

1 tbsp white wine vinegar

100ml olive oil

10 twists black pepper

to taste flaked sea salt

And that twist is the potatoes are crispy, roasted in the oven and generally more delicious than boiled potato. Have you ever heard anyone say their favourite potato is boiled? No.

Method

Begin with the potatoes - heat the oven to 180°C and boil them until almost tender. Allow them to cool then use half the oil on a baking tray and crush them with the bottom of a glass - don't go too much as they'll break up, just enough to break the skins and expose some ragged edges. Drizzle with more oven and roast until crispy.

Meanwhile, prepare the other ingredients. Boil the eggs for 7 minutes and place in iced water, de-shell and cut in half.

Blanche the green beans and set aside.

Cut the tomatoes into halves or quarters and generously salt, then set aside.

Whisk the ingredients for the dressing together, slowly pouring in the olive oil, then add the pepper and salt to taste.

Place all the ingredients neatly on a platter, including the warm potatoes. Drizzle the vinaigrette on top and toss together, then serve.