Sicilian Inspired Tuna and Ditali Pasta Salad

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks. Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf until soft and slightly charred, 14-16 mins.

Meanwhile, cut the tomatoes into 1-2cm chunks. Halve the lemon. Roughly chop the capers into small pieces.

In a large  bowl, combine the honey, olive oil for the dressing (see pantry for both amounts) with half the lemon juice. Stir in the tomatoes and capers, then season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic to the bowl of tomatoes. Stir well to combine and set aside. 

Trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat.

Meanwhile, drain the tuna.

Add the cooked pasta, roasted pepper, courgette and tuna to the bowl of tomatoes. Stir well to coat everything in the dressing. 

Taste the salad and season with salt and pepper if needed.