Instructions

1. Preheat the oven to 180°C.
2. Cut the red pepper, courgette and beetroots into bite-sized pieces. Cut the onion into wedges. Put them in baking tray. Add the chilli and the garlic (as whole), scatter some oregano on top, drizzle with oil and season with salt and pepper. Toss well.
3. Bake in the oven for 20-30 minutes until golden.
4. Meanwhile, put the potatoes in a saucepan of salted cold water. Bring to the boil and cook for approx. 15 minutes until tender.Drain and let them cool a bit, then cut them into bite sized pieces.
5. Put the potatoes into a large serving bowl, add the grilled/roasted potatoes and rocket leaves.
6. Squeeze the garlic flesh into a bowl. Add the roasting jus or 2 tbsps olive oil and 1/2 lemon juiced or 1tbsp balsamic vinegar, then mix well. Adjust it to your liking, then drizzle it over the salad. Season with salt and pepper to your liking and toss gently. (You can discard the chilli or eat it if you like the heat).