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P. 16
Lemony Potato, Broccoli &
Goat's Cheese Salad
Ingredients Method
500g bag new potatoes
Boil the potatoes until tender. Lift out
1 tablespoon extra-virgin olive oil with a slotted spoon, drain well, then
place in a serving bowl with the oil,
Zest and juice 1 lemon lemon zest and juice. Leave to cool.
Add the broccoli and beans to the pan of
1 broccoli head, cut into florets boiling water. Cook until tender but still
with some bite. Drain, then cool under
150g green beans, trimmed cold running water.
Stir the drained broccoli and beans into
Dill, leaves roughly chopped the cooled potatoes with the dill and
some seasoning. Break the goat’s cheese
50g goat's cheese into chunks and scatter over with the
pine nuts.
1 tablespoon toasted pine nuts
