Name: Lemony potato, broccoli & goat’s cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 500g bag new potatoes; 1 tbsp extra-virgin olive oil; zest and juice 1 lemon; 1 broccoli head, cut into florets; 200g green beans trimmed; 20g pack dill leaves roughly chopped; 100g goat's cheese; 2 tbsp toasted pine nuts

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Lemony potato, broccoli & goat’s cheese salad

Lemony potato, broccoli & goat’s cheese salad

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

Plus cooling

A star rating of 4 out of 5.20 ratingsRate

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A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g bag new potatoes
1 tbsp extra-virgin olive oil
zest and juice 1 lemon
1 broccoli

head, cut into florets
200g green beans

trimmed
20g pack dill

leaves roughly chopped
100g goat's cheese
2 tbsp toasted pine nuts

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Nutrition: per serving

kcal237
fat12g
saturates3g
carbs24g
sugars4g
fibre4g
protein10g
salt0.35g

low

Method

step 1

Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
step 2

Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
step 3

Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat’s cheese into chunks and scatter over with the pine nuts.

RECIPE TIPS

TIP

This dish is perfect for making ahead, but take it out of the fridge a good hour before serving.

Recipe from Good Food magazine, August 2009

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A star rating of 4 out of 5.20 ratings

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