Potato Salad with Red Onion, Feta and Capers

Cut potatoes in half and place in a large pot with cold water and plenty of salt. Bring to boil and cook until tender (I prefer potatoes cooked until the skins nearly fall off). This usually takes about 35 minutes.

Whilst the potatoes are cooking, roast the red pepper over an open flame until the outsides are charred. Then peel off the outer skin, to leave soft roasted pepper, and dice finely. (Alternatively you can just chop the pepper and roast it in the oven!)

Chop red onion finely. Then chop the radishes into small slices. Chop the mint and basil and rinse the capers.

Split the rocket into 2 serving bowls.

Check on the potatoes. When they are cooked, drain well and divide into the 2 bowls. Then divide the chopped roasted pepper, the red onion, the radishes, the mint, basil and capers. Dress well with oil and vinegar and toss to coat. (You can also add whole grain mustard to the dressing if desired. Sometimes I prefer it that way!)

Divide feta between the 2 bowls, season well and (ideally) leave to sit for 1 hour at room temperature before serving. If eating later, store in the fridge and bring out 1 hour before serving.