Lemony potato, broccoli & goat’s cheese salad

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

  • Prep:15 mins
    Cook:20 mins
    Plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 237
  • fat 12g
  • saturates 3g
  • carbs 24g
  • sugars 4g
  • fibre 4g
  • protein 10g
  • salt 0.35g


  • 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


This dish is perfect for making ahead, but take it out of the fridge a good hour before serving.


  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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