500g Baby Potatoes, halved or quartered
1tbs Simply Stirred Egyptian Dukkah
1/4 cup (60ml) extra virgin olive oil
2 bunches Broccolini
200g mixed baby tomatoes
1 small red onion, thinly sliced
2 tsp Simply Stirred Balsamic Vinegar Dressing with Pepper
2 tbs white white 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. Pour the dressing over the salad to serve. Finally, drizzle the Simply Stirred Balsamic Dressing with Pepper over the salad and plate.