Lemony potato, broccoli & goat's cheese salad

Recipe uploaded by

Silvana Franco

3 ratings

Recipe by Silvana Franco

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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.
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.
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.

TIP

This dish is perfect for making ahead, but take it out of the fridge a good hour before serving.

PER SERVING

237 kcalories, protein 10g, carbohydrate 24g, fat 12 g, saturated fat 3g, fibre 4g, salt 0.35 g

Latest comments and suggestions

• Rog

  18 July 2009

  Rog rated and commented on this recipe

  

  This was quite tasty, largely on account of the goats' cheese, but I didn't find it outstanding.

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• katieb

  29 July 2009

  katieb rated and commented on this recipe

  

  We loved this and it has already become a quick and tasty favourite - I have done it at home with crusty bread and also taken into work for a tasty packed lunch (although it does need to be taken out of the fridge as suggested). The ingredients are quite ordinary but when combined make it really tasty - think the dill really contributes to this. Always on the look out for quick and healthy 'salad' type lunches and this fits the bill. My daughter said it's one of the best we've had in a while!

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• Janice

  09 October 2009

  Janice rated and commented on this recipe

  

  I served it warm by adding warm pots and veg to a frying pan with melted butter (instead of oil) lime (had no lemon) and dill. Added goats cheese til just started to melt and served with pin nuts scattered on top. Scrummy

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

237 kcalories, protein 10g, carbohydrate 24g, fat 12 g, saturated fat 3g, fibre 4g, salt 0.35 g

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