How to Make Lemony
Broccoli, Potato and Goat Cheese Salad?
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
Place the potatoes in a pan of
boiling water and cook for 20 minutes. Make sure the potatoes
In a clean bowl, mix the oil,
lemon zest and juice.
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.
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.
Transfer the broccoli and beans
over the potatoes. Add in the dill. Season with salt and pepper.
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,