Lemony Potato Broccoli & Goats Cheese Salad
|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|
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.