This intensely flavoured, vibrantly fresh salad is perfect on its own for a first course or simple lunch, but lately I have been serving it with salt-baked sea bass or with little flakes of sweet white-crab meat laced through. Serve as you see fit, with fillet of beef, any other white fish or as part of a mezze – it works with almost anything.
400g/13oz Jersey Royals, scrubbed and cooked as in Skye's introduction
20 ripe cherry tomatoes
1 tbsp red-wine vinegar
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
300g/10oz yellow beans
1 bunch of basil, leaves only
The juice of half a lemon
1 head of radicchio, outer leaves removed and shredded into eighth-inch ribbons
3 tbsp olive oil
Heat the oven to 180C/350F/Gas4. Pierce each tomato with a sharp knife and place in a baking tray. Pour over the vinegar and oil, season with salt and pepper, place on the middle shelf of the oven.
After 20 minutes, remove from the oven and allow to cool to room temperature. While the tomatoes are cooking, boil a pot of water and add a good pinch of salt. Add the beans and cook for 2-3 minutes. Drain and toss the beans and tomatoes together.
Tear in the basil, dress with the lemon juice and toss through the radicchio and the cooked potatoes. Dress with the remaining oil and lemon juice. Season to taste.