Lemony Broccoli and Potato Salad

This lemony, feta-y, herby salad is so moreish and delicious. It works well as a winter salad because the new potatoes are still a little warm when you tuck in, and it really fills you up!

500g new potatoes

1 head of broccoli

200g green beans trimmed

120g feta

1/2 cup of macadamia nuts

1/4 cup of pine nuts

zest and juice of 1 lemon

handful of dill, finely chopped

1. Cut the potatoes in halves and boil for about 10-12 minutes, until tender.
2. Toast the pine nuts and macadamia nuts in a frying pan on medium heat until just starting to turn brown.
3. Mix the lemon zest and juice with a tablespoon of olive oil, the chopped dill and seasoning in a serving bowl.
4. Once the potatoes are tender, add them to the mixing bowl using a slotted spoon so that the boiling water can be re-used for the broccoli and beans.
5. Boil the greens for about 5 minutes then drain and cool under cold running water.
6. Add all the greens, nuts and crumbled feta to the potatoes and mix well so that everything is coated in the lemon and dill.

This recipe is based on this BBC Good Food salad.

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21 Dec This entry was published on December 21, 2014 at 1:40 am. It’s filed under Uncategorized and tagged Broccoli, feta, potato, salad, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.