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Lemony Potato Broccoli & Goats Cheese Salad

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Ingredients
  New potatoes 500 Gram
  Extra virgin olive oil 1 Tablespoon
  Lemon 1 , zested and juiced
  Broccoli head 1 , cut into florets
  Green beans 8 Ounce, trimmed (200 Gram)
  Dill 20 Gram, leaves roughly chopped
  Goat cheese 4 Ounce (100 Gram)
  Toasted pine nuts 2 Tablespoon
Directions

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 Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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4.183335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 677

% Daily Value*

Total Fat 77 g118.8%

Saturated Fat 30.6 g152.8%

Trans Fat 0 g

Cholesterol 119.1 mg39.7%

Sodium 1808.8 mg75.4%

Total Carbohydrates 93 g30.9%

Dietary Fiber 25.4 g101.6%

Sugars 10.6 g

Protein 54 g108.6%

Vitamin A 99% Vitamin C 492.4%

Calcium 127.5% Iron 39.8%

*Based on a 2000 Calorie diet

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Lemony Potato Broccoli & Goats Cheese Salad Recipe