Crushed Potatoes, Tomato & Courgette

2 Tbsp of Miza Smoky Tomato Sauce 
1 Tub of Ricotta
1 Handul of New Potatoes
1 Beefsteak Tomato
1 Courgette

1/4 Lemon, juiced 

To Garnish: 
Wild Garlic Pesto (see Leek Orzo & Charred Courgette’s for the recipe)  

Cook Time: 0020
Serves: 02

  1. Preheat the oven to 200C. Get a pan of salted boiling water on. Cut the new potatoes into quarters or halves (depending on the size) and add to the pan. Boil for 5-8 minutes or until tender. Drain and toss with some butter and season with salt and pepper. Spread the potatoes on a lined baking tray, and using a masher mash the potatoes slightly, and roast for 15 minutes until golden brown. 
  2. Thinly slice the beefsteak tomatoes, and season with salt and pepper. Top and end the courgette and thinly slice into strips. 
  3. Get a frying pan over medium/high heat and add a drizzle of olive oil. Once hot add the slices of courgettes and leave to char for about 2-3 minutes, until golden. Then flip the courgettes and char on the other side, then set aside. 
  4. In a bowl mix the ricotta with some salt and pepper and lemon juice.  
  5. Spread the ricotta on the base of a plate. Top with the Smoky Tomato and swirl through the ricotta using a fork or spoon. 
  6. Top with the sliced tomato and charred courgette, then the roasted and smashed potato. 
  7. Finish off with some wild garlic pesto and enjoy this as a side to fish, chicken, or bulk up with some beans to make it a main.