This substantial lemony salad is perfect for picnics, lunchboxes and as a side dish with grilled meats. It's brilliant BBQ fare, too!
- 1 head broccoli
- 500g new potatoes
- 200g green beans
- 1 tbsp. extra-virgin olive oil
- Zest and juice of 1 lemon
- Small handful freshly chopped dill
- 100g goat's cheese
- 3 tbsp. pine nuts, toasted
Slice the broccoli into florets and trim the green beans.
Slice the potatoes if particularly large. Put into a pot of cold water, bring to the boil, then simmer for 12-15 minutes or until tender. Lift out of the saucepan with a slotted spoon and add to a bowl. Add oil, lemon juice and zest, toss to coat and then leave to cool.
Bring the pot of water back to the boil. Add the broccoli and green beans and boil for 2-3 minutes or until tender. Drain well and add to the potatoes along with the dill and a good pinch of salt and pepper.
Toss the ingredients to combine well, then sprinkle with the crumbled goat's cheese and pine nuts.