Pepper and Potato Bake with Pumpkin Seed Crumbs

• 1.2kgwaxy potatoes, sliced into 3mm rounds
• 2onions, thinly sliced
• 2red peppers, deseeded and sliced
• 1yellow pepper, deseeded and sliced
• 4garlic cloves, thinly sliced
• 500gripe tomatoes, roughly chopped
• 240gdrained cannellini beans (about 1 × 400g tin), rinsed
• 30mllemon juice
• 2gfinely grated lemon zest
• 4 tbspolive oil
• 200mlwater
• fine salt
• black pepper
• 50gpumpkin seeds, roughly chopped
• 80gcoarse fresh breadcrumbs
• 15gflat-leaf parsley, finely chopped

Method

1. 1Heat the oven to 190°C fan. Oil a deep baking dish, about 30cm x 20cm, with 1 tbsp of the olive oil.
2. 2Heat 2 tbsp olive oil in a large frying pan over a medium heat. Cook the onions and peppers for 12 minutes until softened and catching at the edges, then season with salt and black pepper.
3. 3Add the garlic and cook for 1 minute until fragrant. Tip in the tomatoes and cook for 8 minutes until they have collapsed into a rough, juicy sauce.
4. 4Layer half the potatoes in the baking dish, season lightly, then spoon over the pepper mixture and scatter in the cannellini beans. Cover with the remaining potatoes, pour over the water and add half the lemon juice.
5. 5Cover the dish tightly with foil and bake for 55 minutes until the potatoes are tender when pierced with a knife. Remove the foil and bake for 20 minutes until the top potatoes are lightly golden and the tomato juices are bubbling at the edges.
6. 6While the bake finishes, wipe out the frying pan and heat the remaining 1 tbsp olive oil over a medium heat. Add the pumpkin seeds and breadcrumbs and stir for 4-5 minutes until golden and crisp. Take off the heat and stir in the lemon zest and parsley.
7. 7Rest for 8 minutes until the juices settle, then scatter over the pumpkin-seed crumbs. Squeeze over the remaining lemon juice and serve straight from the dish.

Per serving

kcal

586

protein

18.2g

fibre

15.8g

carbs

85.2g

fat

21.1g