Smashed Jersey Royals & summer pesto salad

Name: Smashed Jersey Royals & summer pesto salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750 g 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; 25 g pack flat leaf parsley, stalks and leaves chopped; 30 g pumpkin seeds, toasted; 90 g wild rocket; 150 g Essential French Soft Goat's Cheese

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

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VegetarianHealthySource of fibre

Serves4
CourseSide
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

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

Method

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.