Potatoes with Pesto Cap and Vegetables

Rinse potatoes thoroughly and cut lengthwise into 1 cm thick slices. Brush a gratin dish with oil and fill in potato slices. Drizzle remaining oil over potatoes, season with salt. Place in preheated oven. E: Middle. T. 200 C / 20 to 25 min.

For the pesto topping, finely chop almond kernels, Parmesan cheese and feta cheese, mix with egg, oil, garlic and basil, season with salt and freshly ground pepper to taste and spread on the potatoes form.

Sprinkle almond leaves on top and give repeatedly put in the oven. E: Middle. T. 200 C / 20 to 25 min.

For the vegetables, crush the garlic clove, finely dice the onions, slice the zucchini and cut the tomatoes into eighths. Heat oil, sauté garlic and onions until translucent. Add zucchini and sauté for 5 minutes. Add tomatoes and steam for 5 minutes. Season with curry and cayenne pepper. Sprinkle almond leaves on top. Serve vegetables with potatoes.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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