Lemony potato, broccoli & goat’s cheese salad

30-60 minutes 4 servings 400 kcal or less broccoli dill extra-virgin olive oil goat's cheese green bean green beans healthy lemon lemons low fat main meal salad mains new potato new potatoes pine nut pine nuts potato salad summer veggie

N/A

Source

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

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.

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.

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.