Lemony Potato, Broccoli and Goat Cheese Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Perfect for making ahead, but take it out of the fridge a good hour before serving. Ingredients:
2 lbs new potatoes |
1 tablespoon extra virgin olive oil |
1 lemon, zest and juice |
1 head broccoli, cut into small florets |
8 ounces green beans, trimmed |
1 ounce dill, leaves roughly chopped |
salt & freshly ground black pepper |
4 ounces goat cheese |
2 tablespoons pine nuts, toasted (optional) |
Directions:
1. Boil the potatoes for 12-15 mins until tender.
2. Lift out with a slotted spoon, drain well then place in a serving bowl with the oil, lemon zest and juice.
3. Leave to cool.
4. Add the broccoli and beans to the pan of boiling water.
5. Cook for 4 mins until tender but still with some bite. Drain then cool under running water.
6. Stir the drained broccoli and beans into the cooled potatoes with the dill and salt and pepper.
7. Brake the goat cheese into chucks and scatter over with the pine nuts if using.
8. Serve.
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