Difficulty: Medium Time: 20 minutes
🌱 Dietary Notes
gluten free, dairy free
🌿 Overview
This recipe can easily be made vegan — simply remove the eggs and swap the goat’s cheese for cashew cheese or omit it altogether.
🧂 Ingredients
- 200g baby potatoes, washed
- 50g almonds, roasted (or pine nuts)
- 1 tbsp fresh mint, roughly chopped
- ½ cup edamame beans (or broad beans, peas, or green beans)
- 2 soft-boiled eggs (optional)
- ½ cup extra virgin olive oil
- 50g organic goat’s cheese
- ½ cup fresh mint leaves
- 1 head broccoli or broccolini, cut into florets
- 2 garlic cloves
- 1 tsp sea salt
- 1 tbsp lemon zest
👩🍳 Method
- Steam broccoli florets and beans until tender. Let cool for 10 minutes.
- Boil baby potatoes for 15 minutes until soft but not mushy. Drain and set aside in a serving bowl to cool.
- In a food processor, blend broccoli, garlic, goat’s cheese, olive oil, sea salt, 50g almonds, lemon zest, and ½ cup mint until combined but still slightly chunky.
- Roughly chop the remaining almonds and 1 tbsp mint. Add to the potatoes.
- Pour the broccoli and mint smash over the potatoes and toss gently to combine.
- Top with the soft-boiled eggs, letting the yolk run through the salad for a creamy finish.
- Serve immediately and enjoy!