Lemony Broccoli, Potato and Goat Cheese Salad Recipe

How to Make Lemony Broccoli, Potato and Goat Cheese Salad?


Serve: 8


  • two 500g (1 lb 2 oz) bag new potatoes

  • 2 tablespoons extra-virgin olive oil

  • zest and juice of 1 lemon

  • 2 broccoli heads, cut into florets

  • 400g / 14 oz green beans, trimmed

  • two 20g pack dill, leaves chopped

  • 200g / 8oz goat cheese

  • 4 tablespoons toasted pine nuts


  1. Place the potatoes in a pan of boiling water and cook for 20 minutes. Make sure the potatoes become tender.

  2. In a clean bowl, mix the oil, lemon zest and juice.

  3. With a slotted spoon, lift out the potatoes. Reserve the pan of water on the hob. Drain the potatoes and put them in the bowl with lemon-oil mixture. Let cool and set aside.

  4. Return the reserved water to the heat and bring to a boil. Add in the broccoli and beans to the pan of boiling water. Cook for 6 minutes until tender. Cool the vegetables and beans under cold running water and drain.

  5. Transfer the broccoli and beans over the potatoes. Add in the dill. Season with salt and pepper.

  6. Chunk the goat cheese and scatter over the vegetables. Add in the pine nuts and serve.

Nutrition per serving:

  • 240 kcalories, protein 9g, carbohydrate 23g, fat 11g, saturated fat 3g, fiber 5g, sugar 5g, salt 0.3g

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