Lemony potato, broccoli & goat’s cheese salad
A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts
- Prep: 15 mins
Cook: 20 mins
Plus cooling
- Serves 4
- Easy
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
Tip
This dish is perfect for making ahead, but take it out of the fridge a good hour before serving.
Method
-
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.
-
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.
-
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.
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