Lemony potato, broccoli & goat’s cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g bag new potatoes
- 1 tbsp extra-virgin olive oil
- zest and juice 1 lemon
- 1 broccolihead, cut into florets
- 200g green beanstrimmed
- 20g pack dillleaves roughly chopped
- 100g goat's cheese
- 2 tbsp toasted pine nuts
Nutrition: per serving
- kcal237
- fat12g
- saturates3g
- carbs24g
- sugars4g
- fibre4g
- protein10g
- salt0.35glow
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.
