Lemony potato salad with feta & salmon
New potatoes, raw
400 g, cut into florets
Calorie controlled cooking spray
1 zest(s) of 1
Lemon Juice, Fresh
14 g, roughly chopped
14 g, leaves picked and chopped
Light Feta Cheese
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Boil the potatoes in a large pan of water for 12-15 minutes until just tender. Add the beans for the last 2 minutes. Drain and set aside to cool.
- Meanwhile, put the salmon on a lined baking sheet and bake for 20 minutes until cooked through. Put the broccoli on a second baking sheet, mist with cooking spray and season. Roast alongside the salmon for 15-20 minutes, until the broccoli is browned and starting to soften.
- Whisk together the olive oil, lemon zest and juice in a large bowl, then stir through the herbs. Add the potatoes and broccoli to the bowl and toss until the vegetables are well coated in the dressing.
- Divide the salad between plates and crumble over the feta. Flake the salmon with a fork and serve on top of the salad, seasoned to taste.