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Lemony potato, broccoli & goat’s cheese salad

Lemony potato, broccoli & goat’s cheese salad

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A star rating of 4 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal237
fat12g
saturates3g
carbs24g
sugars4g
fibre4g
protein10g
low insalt0.35g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

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

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4 out of 5.18 ratings
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