Preheat the oven to 200°C (180°C fan). Chop any larger potatoes in half.
Put the potatoes in an oven proof roasting dish along with the whole garlic cloves, Oregano and a big pinch of salt and pepper. Drizzle with the olive oil and roast for 15-20 minutes or until starting to soften.
Add the tomatoes, courgette and black olives, toss gently to coat in the olive oil, then return to the oven for a further 15 minutes.
Meanwhile, combine all the dressing ingredients together in a small bowl and whisk to combine.
Remove the tray from the oven and toss through the fresh basil and tarragon. Divide between two plates and serve with the lemon dressing.
Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.
Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.