500g baby potatoes, halved or quartered
1tbs pistachio dukkah
1/4 cup (60ml) extra virgin olive oil
2 bunches of broccolini
200g cherry tomatoes
1 small red onion, thinly sliced
2 tbs white wine vinegar
1 tsp chopped chives
Preheat oven to 180°C. Combine the potato, dukkah and 2 tbs of the oil in a large roasting pan. Bake for 1 hour or until potato is golden brown, adding the broccolini® for the last 10 mins of cooking.
Transfer the potato mixture to a serving platter. Add the tomato and onion. Season. Toss to combine
Place the vinegar, chives and remaining oil in a screw-top jar. Seal and shake well to combine. Drizzle the dressing over the salad to serve.