Lemony Potato, Broccoli and Goat Cheese Salad

Ingredients

• 2 lbs new potatoes
• 1 tablespoon extra virgin olive oil
• 1 lemon, zest and juice
• 1 head broccoli, cut into small florets
• 8 ounces green beans, trimmed
• 1 ounce dill, leaves roughly chopped
• salt & freshly ground black pepper
• 4 ounces goat cheese
• 2 tablespoons pine nuts, toasted (optional)

Directions

1. 1

   Boil the potatoes for 12-15 mins until tender.

2. 2

   Lift out with a slotted spoon, drain well then place in a serving bowl with the oil, lemon zest and juice.

3. 3

   Leave to cool.

4. 4

   Add the broccoli and beans to the pan of boiling water.

5. 5

   Cook for 4 mins until tender but still with some bite. Drain then cool under running water.

6. 6

   Stir the drained broccoli and beans into the cooled potatoes with the dill and salt and pepper.

7. 7

   Brake the goat cheese into chucks and scatter over with the pine nuts if using.

8. 8

   Serve.