Saturday 30 March 2013

Lemony Potato, Broccoli and Goat's Cheese Salad Recipe

Here is a Mediterranean-inspired salad that will work throughout the Easter weekend. This is as good served with fish or even vegetarian dishes as it is served as an accompaniment to lamb. Omit the cheese if you are adhering strictly to Lenten traditions, but put the cheese back if serving with the Easter Sunday roast lamb.

Lemony Potato, Broccoli and Goat's Cheese Salad

Serves: 4
Hearty salad for the Easter weekend of potato, broccoli and goat's cheese in a lemony dressing


500g new potatoes
1 tbsp extra-virgin olive oil
finely-grated zest of 1 lemon
juice of 1 lemon
1 head of broccoli, cut into florets
200g green beans, trimmed
20g (2/3 oz) dill, leaves roughly chopped
100g goat's cheese (Feta is good), crumbled
2 tbsp toasted pine nuts
coarsely-ground sea salt and freshly-ground black pepper, to taste


Bring a pan of lightly-salted water to a boil. Add the potatoes and boil for about 12 minutes, or until just tender.

Mix together the oil, lemon zest and lemon juice in a serving bowl. When the potatoes are cooked lift them out with a slotted spoon and drain well then add to the serving bowl and toss to coat in the dressing.

Add the broccoli and the beans to the water remaining in the pan and cook for 4 minutes, or until tender but still retaining some bite. Drain then set aside to cool under cold, running, water.

Stir the drained broccoli and beans in with the potatoes then scatter over the dill. Season to taste and toss to combine. 

Scatter over the goat's cheese and the pine nuts then serve.

See the Celtnet salad recipes pages for even more classic salad recipes.

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