This recipe originates from the BBC food magazine GoodFood Vegetarian Summer 2010 and is so easy to make. Vegans just need to omit the feta (or perhaps add a few capers).
500g new potatoes
1 tbsp extra virgin olive oil
zest and juice of one lemon
1 broccoli head, cut into florets
200 green beans, trimmed
20g pack dill. leaves roughly chopped
100g vegetarian goat’s cheese
2 tbsp toasted pine nuts
1. Boil the potatoes until tender. Lift out of the water with a slotted spoon (don’t empty the saucepan with water – you’ll need it for the broccoli and beans). Drain, place in a serving bowl with the oil, lemon zest and juice and leave to cool. Don’t omit the lemon zest because it makes this recipe special.
2. Add broccoli and beans to the saucepan of boiling water. Cook for 4 mins until tender but still with some bite. Drain and then cool under cold running water.
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 with the pine nuts.