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30p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,573kJ/ 377kcals |
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Fat | 20g |
Saturated Fat | 6.4g |
Carbohydrates | 33g |
Sugars | 4.9g |
Fibre | 5.7g |
Protein | 13g |
Salt | 1.1g |
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