Potato and cherry tomato salad

Cherry tomatoes brighten up potato salad and add fruity bursts of flavour.

Cook potatoes in a saucepan of boiling salted water for 10 minutes or until just tender. Drain. Cool. Cut into 2cm-thick slices.
Toast nuts in a frying pan over medium heat, stirring, for 5 minutes. Set aside.
Heat oil in the frying pan over medium/high heat. Add garlic and rosemary. Cook, stirring, for 30 seconds. Add potatoes. Cook, turning, for 6 minutes or until golden. Transfer to a serving plate.
Increase heat to high. Add tomatoes. Cook for 2 minutes or until warm. Add pine nuts, and salt and pepper. Spoon over potatoes. Top with herbs. Serve.

Source

800g Kipfler potatoes, scrubbed

1/4 cup pine nuts

1/4 cup olive oil

1 garlic clove, thinly sliced

2 tsp rosemary leaves, chopped

250g punnet cherry tomatoes, halved

1 tbsp finely chopped chives

2 tbsp flat-leaf parsley leaves, chopped

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