Cook the potatoes and garlic (uncovered) in boiling salted water for approx. 20 mins. until soft, drain. Add the oil and water. Mash the potatoes with a potato masher or fork, season.
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.
Mix the mashed potatoes with 4 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the salad, pour the salad dressing into a small container. Drizzle the dressing over the salad just before serving.