These is perfect for a warm evening and can be eaten cold the next day. 
Ingredients:
1 red pepper (sliced)
1 yellow pepper (sliced)
hanful of capers
anchovies (broken into smaller pieces)
onion (sliced)
juice of half a lemon
handful of olives
olive oil
sundried tomatoes
handful of cherry tomatoes
6 small/ medium potatoes
celery (finely sliced)
fresh basil (to serve)
basil (dried herbs)
ground black pepper
- Heat oil in a large pan and leave for it to heat up
- Put the potatoes in the microwave for 10 mins
- Add the peppers to the pan and add a pinch of salt. Make sure the peppers are coated in olive oil and leave for a few mins
- Then add the celery and the lemon juice. Leave this to simmer away in the olive oil and lemon juice for 5 mins
- Add the onion and a tiny bit more salt. Do not add any more olive oil or lemon juice at this point as you want the onions to brown and crisp a bit
- Add the cherry tomatoes and sundried tomatoes and pour in a dash of olive oil. Mix everything together
- Check the potatoes. If they are done then put to one side. If not, put them in for another 5 mins
- Add olives, capers and anchovies to the pan
- Once the potatoes are done slice them in half and add to the pan. Make sure they are covered in olive oil and are mixed with everything else. After a couple of mins take off the heat and add some ground black pepper
- Serve with fresh basil
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