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Dukkah Potato and Broccolini Salad


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.

Serves 6

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