Recipe

BROCCOLINI® TOMATO MEDLEY & POTATO SALAD

4-6
Serves
10 + 15 mins cooling MINS
Prep Time
22 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 1 bunch Broccolini®
  • 200g Tomato Medley, halved
  • 1.25kg baby new potatoes, scrubbed
  • 1/2 cup olives
  • 1/2 cup basil leaves
  • to serve finely grated parmesan

VINAIGRETTE

  • 100ml extra virgin olive oil,
  • 2 tbs red wine vinegar,
  • 1 tsp dijon mustard,
  • 1 tsp caster sugar,
  • 1 eschalot, finely chopped
  1. For the vinaigrette, combine all the ingredients in a bowl, season. Whisk to combine.
  2. Place the potatoes in a large saucepan of salted cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender. Remove the potatoes to a board, using a slotted spoon. Cool for 15 minutes.
  3. Add the Broccolini® to the saucepan of boiling water and cook for 1-2 minutes until bright green and just tender. Drain and refresh in a bowl of iced cold water. Drain and pat dry with paper towel. Cut into 3-4cm lengths.
  4. Thickly slice the potatoes and place in a large bowl, add the Broccolini®, tomatoes, olives and basil. Pour over the dressing and toss gently to combine. Spoon onto a serving platter or board, season, then scatter with parmesan.
Tip: this salad is delicious as a side to ham, chicken, seafood or beef. Add fresh prawns, salmon or shredded chicken to the salad to turn it into a main.