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Roast vegetable and tuna warm potato salad

Fruit and vegetables

1 garlic clove, crushed
600g/1lb 5oz baby potatoes (cut larger potatoes in half)
2–3 small peppers, cut into large chunks
1 courgette, thinly sliced
200g/7oz cherry tomatoes
handful fresh flatleaf parsley, chopped

Tins, packets and jars

1 heaped tbsp capers, drained and finely chopped
2 x 145g tins tuna, drained

Cooking ingredients

4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt and freshly ground black pepper
1 tbsp olive oil
1 tsp dried oregano
salt

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