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Smashed Jersey Royals & summer pesto salad

Smashed Jersey Royals & summer pesto salad

Who can resist a crispy spud? Up your plant points by adding a handful of mixed olives a few minutes before the capers.

5 out of 5 stars(2) Rate this recipe
VegetarianHealthySource of fibre
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 750g small Jersey Royals or baby new potatoes, larger ones halved
  • 2 large Essential Courgettes, trimmed and chopped
  • 3 tbsp olive oil
  • 2 tbsp nonpareille capers, drained and rinsed
  • 1 clove/s garlic, roughly chopped
  • 1 unwaxed lemon, zest and juice
  • 25g pack flat leaf parsley, stalks and leaves chopped
  • 30g pumpkin seeds, toasted
  • 90g wild rocket
  • 150g Essential French Soft Goat's Cheese


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,573kJ/ 377kcals



Saturated Fat












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