Lemony potato, broccoli & goat’s cheese salad

Lemony potato, broccoli & goat’s cheese salad

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(12 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins Plus cooling

Skill level

Easy

Servings

Serves 4

A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
237
protein
10g
carbs
24g
fat
12g
saturates
3g
fibre
4g
sugar
4g
salt
0.35g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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faulknerrl's picture

Cooked this on Friday as a main dish (with added chicken). It was delicious. As mentioned by others, it's best to serve the potatoes and broccoli warm. Also, best to use stem broccoli, as it gets less 'wet'. I also added cold plum tomatoes and baby spinach, and swapped dill for basil. Lots of lemon and black pepper make this a real (healthy) treat.

claudeplum's picture
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I don't like dill, so I used fresh thyme. Worked a treat.

youronlydoll's picture
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Such a great meal to throw together after work. I used asparagus instead of green beans which worked really well. Used too much lemon the first time which made it too acidic so I've learnt that less is more. The flavours are wonderful and it's inexpensive

alexandraaas's picture
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very nice, the lemon makes it so good! would recommend doing the potatoes for longer and they were still a bit hard. i also warmed mine up, it was good! great for work.

alicealwayssmiles's picture

yummy looks lush!! love veggie meal salads xx good job!

destinystar123's picture
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Made this last night, really lovely! Flavours went well together, healthy and light but only just enough for 3. Would make a lovely lunch to take to work too! Will make again!

scabs1's picture
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Great salad! Would agree that it is better served with warm potatoes/beans/broccoli. Lemon flavours go really well with the goats cheese. Will defo do again.

mrsdixon's picture
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i used asparagus instead of beans and poached an egg for on top it was delish!

harps27's picture
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Forgot to rate

harps27's picture
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This wasn't amazing but it was quick and easy which is you want during the week.

janiceconnell22's picture
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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

katieb47's picture
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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!

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

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