Spring Vegetable Bake with Pumpkin Seed Pesto
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Spring Vegetable Bake with Pumpkin Seed Pesto

Spring Vegetable Bake with Pumpkin Seed Pesto

Ingredients

Method

  • 3 zucchini, sliced
  • 6 sprigs of lemon thyme
  • 60ml olive oil
  • 2 bunches of asparagus, trimmed
  • 130g sugar snap peas
  • 500ml veg stock
  • 600g salad potatoes, cut into 2cm chunks
  • 150g goat’s cheese, broken into pieces
  • For the Pesto
  • 150g frozen peas
  • 50g pumpkin seeds
  • 2 crushed garlic cloves
  • Small handful each of parsley and mint
  • 60ml olive oil
  • Squeeze of lemon
  • Preheat the oven to 180C. Toss the zucchini, thyme and 2 tbsp of oil into an oven dish and roast for 15 mins. Add the sugar snap peas and asparagus and roast for 10 mins more. Meanwhile, bring the stock to the boil in a saucepan and add the potato to cook for 8 mins. Drain, return to the pan, then add the rest of the oil and some seasoning and toss well to coat.
  • Make the pesto by tipping the peas into a bowl and covering with boiling water. Leave to stand for 3 mins, then drain and leave to slightly cool. Blitz together the garlic and pumpkin seeds in a food processor, then add the parsley, mint and peas and blitz again. Add the lemon juice and oil, and blitz once more until smooth but still textured. Season well.
  • Spread ¾ of the pesto over a platter and top with the potato, then the roasted vegetables. Scatter with chunks of goat’s cheese and the remaining pesto, and drizzle with oil and chopped herbs to serve.
25 mins
4 serving

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