Lemony potato, broccoli & goat’s cheese salad

• bag new potatoes↗500g g
• extra-virgin olive oil↗1 tbsp tbsp
• zest and juice 1 lemon
• broccoli↗1

  head, cut into florets

• green beans↗200g g

  trimmed

• 20g pack dill

  leaves roughly chopped

• goat's cheese↗100g g
• toasted pine nuts↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.