Lemony potato, broccoli & goat’s cheese salad

Lemony potato, broccoli & goat’s cheese salad

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(16 ratings)

Prep: 15 mins Cook: 20 mins Plus cooling


Serves 4
A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal237
  • fat12g
  • saturates3g
  • carbs24g
  • sugars4g
  • fibre4g
  • protein10g
  • salt0.35g
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  • 500g bag new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp extra-virgin olive oil
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 broccoli head, cut into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g green beans, trimmed
  • 20g pack dill, leaves roughly chopped
  • 100g goat's cheese
  • 2 tbsp toasted pine nuts


  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.

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Comments, questions and tips

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30th Jun, 2018
Nice salad, I made a small quantity and served as a side dish
7th Jun, 2015
Really didn't like this very much at all, we thought it was very average, probably wont make again.
faulknerrl's picture
5th Aug, 2013
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.
12th May, 2012
I don't like dill, so I used fresh thyme. Worked a treat.
3rd May, 2012
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
17th Mar, 2012
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.
11th Oct, 2011
yummy looks lush!! love veggie meal salads xx good job!
12th Aug, 2011
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!
11th Mar, 2011
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.
30th Aug, 2010
i used asparagus instead of beans and poached an egg for on top it was delish!


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