• Boil the new potatoes in salted water for 7 minutes. Drain the water, cut them in half and place them on an oven tray. Toss in some olive oil, sweet paprika and salt. Roast them under a medium grill for 5-7minutes until golden.
• Boil the green beans in salted water until firm but tender.
• Roast the courgettes and peppers (whole) with a little olive oil on top for 30 minutes in a medium oven. Dice the courgettes and peel off the skin of the peppers. Reserve.
• Rinse the cannellini beans and drain well. 
• Dice the leeks and brown them in a little olive oil. Meanwhile, halve the cherry tomatoes and add them in together with the spices. Simmer uncovered at low temperature until the vegetables are soft. It is important to cook them at a low heat to get the sweetness out of the tomato sauce. Check the seasoning. If too sour, you may add a little honey or sweetener of choice.
• When the sauce thickens, add 2 finely chopped roasted red peppers and keep cooking at a low heat until all the vegetables come into a sauce. Season to taste.

Serving

• Choose a large serving dish. First, place some salad leaves at the bottom. Then place carefully the rest of the ingredients one by one in a way that is fun and colourful, i.e. roasted potatoes, cannellini beans, green beans and roasted red and yellow peppers (cut lengthwise). This is your chance to make it pretty and have some fun (especially if cooking with kids).
• Finally, scatter the sweet tomato and red pepper sauce on top. Serve away!