Scrub the potatoes and halve or quarter them so they’re all the same size – 1-2cm thick is good. Warm 1 tbsp olive oil in a large frying pan or wok over a medium-low heat, then add the potatoes. Fry the potatoes, stirring every so often, for 10 mins till browned.

While the potatoes fry, peel and finely slice the onion. Trim the courgette, halve it lengthways then slice it into half-moons around 1cm thick. Halve the peppers, scoop out the seeds and white pith, and thickly slice the peppers. Peel and finely chop the garlic cloves.

Stir the veg and garlic into the pan with the potatoes. Add ½ tbsp olive oil and season with a pinch of salt and pepper. Pop on a lid (or use a baking tray if you don’t have a lid) and cook for 10 mins, stirring every so often, till the veg are tender and have picked up a little colour.

Add a pinch of cayenne pepper to the pan (it’s hot, so use as much or as little as you prefer) and pour in the cherry tomato passata. Put the lid back on the pan, turn the heat up a little and bring to the boil. Once boiling, turn the heat down a little and simmer for 5 mins, stirring every so often.

While the veg simmer, squeeze 1 tbsp lemon juice into a bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing.

Pick the oregano leaves off their sprigs and roughly chop the leaves. When the veg are tender, stir in most of the oregano (keep a pinch back for garnishing). Taste and add a pinch more salt or pepper if you think it needs it. Divide the pan-fry between a couple of warm plates.

Toss the salad leaves with the dressing and add to the plates with the pan fry. Garnish with the remaining oregano and serve.