Mediterranean tuna salad

Heat the oven to 220C/200C fan/gas 7. Toss the red pepper, courgettes and mushrooms with the oil and oregano, then arrange in a single layer on a large flat baking tray. Roast for 25-30 mins, tossing once halfway through, then leave to cool completely.

Meanwhile, to make the soft-boiled eggs, heat a saucepan of water over a medium heat. Once simmering, carefully add the eggs and cook for 7 mins, before plunging into a bowl of ice-cold water. When cool, remove the shells, slice in half and set aside until needed.

Whisk all the dressing ingredients together. In a large bowl, toss the roasted vegetables, Florette Mixed, tuna, mixed beans, olives and red onion with half the dressing. Arrange the salad on a platter, top with the eggs and a big pinch of freshly ground black pepper, then serve with the remaining dressing on the side.