POTATO SALAD WITH BROCCOLI & MINT SMASH

Difficulty level: Medium

Time: 20 minutes

This recipe can easily be made vegan by excluding the egg and either swapping the goat's cheese

200g baby potatoes, washed

50g almonds, roasted (can also use 50g pine nuts)

1 tbs fresh mint, roughly chopped

1/2 cup edamame beans (can also swap for

broad beans, peas or green beans)

2 eggs, soft-boiled (optional)

1/2 cup extra virgin olive oil

50g organic goats cheese

1/2 cup fresh mint leaves

1 head of broccoli or broccolini, cut into florets

50g almonds, roasted

2 garlic cloves

1 tsp sea salt

1 tbsp lemon zest

Steam the broccoli florets and beans until cooked. Allow to cool for 10 minutes.

Boil the baby potatoes for 15 minutes until soft, but not mushy. Drain from water and set aside in serving bowl to cool.

Place broccoli, garlic, goats cheese, olive oil, sea salt, 50g of the almonds, lemon zest and 1/2 cup of mint in a food processor and blend until combined but the nuts are still slightly chunky.

Roughly chop the remaining 50g of almonds (or pine nuts is using) and 1 tbs mint. Place in bowl with potatoes.

Break over the boiled eggs in a rustic fashion, so that the yolk drips over the salad and acts as part of the dressing.