Smashed Jersey Royals & summer pesto salad

Preheat the oven to 220ºC, gas mark 7. In a large pan, cover the potatoes with cold water. Bring to the boil; simmer for 15 minutes until tender. Drain, then tip into a large roasting tin and gently crush each with the base of a jar or glass. Add the courgettes, drizzle with 1½ tbsp oil and season. Roast for 20 minutes, then sprinkle over the capers and cook for 5 minutes more until the capers are crisp.

Meanwhile, put the garlic, lemon juice, parsley and the remaining 1½ tbsp olive oil in the small bowl of a food processor. Add 20g pumpkin seeds and ½ the zest. Season and blend to form a rough pesto.

Gently toss the rocket with the potato mixture and 1 tbsp of the pesto. Spread onto a platter, spoon over the remaining pesto and dot with the cheese, using a teaspoon. Scatter with the reserved seeds and lemon zest, then serve.