Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

Add the ditali pasta and bring back to the boil. Cook until tender, 10 mins. 

Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, 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 sun-dried tomato paste, 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. 

Share the pasta salad between your bowls. 

Crumble over the Greek style salad cheese.

Serve with any remaining lemon wedges for squeezing over to finish.