Kiphler Potato, Broad Beans, Baby Roma Tomatoes and Broccolini with Seeded Mustard Aioli

INGREDIENTS

• 1kg kiphler potatoes
• 200g broad beans
• 1 punnet baby roma tomatoes cut in half
• 1 bunch broccolini
• ½ red onion sliced

SEEDED MUSTARD AIOLI

• 2 free-range egg yolks
• 1 tbsp white wine vinegar
• ½ lemon, juiced
• 2 tbsp seeded mustard
• 500ml vegetable oil
• Pinch of sea salt
• 1 tbsp hot water

DIRECTIONS

SALAD

1. Place potatoes in a large pot of water, place on the stove and bring to the boil. Cook for 15 -20 minutes or until the potatoes are cooked through. Drain of and allow to cool slightly.
2. Cook broccolini in a pot of boiling water for 4 minutes. Once cooked, drain and place the broccolini in ice cold water to refresh.
3. In the same pot of boiling water, cook the board beans for 2 minutes, remove and place in iced water. Once cold they need to be peeled. Easiest way to do this is to pinch the top of the bean, then simply squeeze them out of their shell.
4. To finish the salad combine the aioli and the potatoes first, then toss through the rest of the ingredients and serve on a board or salad bowl.

AIOLI

1. Separate the yolk from the whites for both eggs.
2. To make the aioli, place the yolks, mustard, vinegar, lemon juice and salt into a blending jug. Lock the blending lid and blend until smooth on ‘MAX’.
3. Slowly pour the oil in a little at a time and keep blending. Don’t pour to fast otherwise the aioli will split. Wait until the oil is mixed in before adding more oil. This will reduce the chances of it splitting.
4. Once the oil has been completely blended, mix in 1 tablespoon of hot water in the aioli mixture. This will stabilize the aioli.