Cut the potatoes into bite-sized pieces, rinse in water, and drain. Place them in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.

Cut the arugula into manageable pieces. Slice the red bell pepper in half horizontally and cut into 1cm strips.

Heat olive oil and grated garlic in a frying pan. Add the potatoes and cook over medium heat until browned. Add red bell pepper and season with salt and pepper, then stir briefly.

In a bowl, mix olive oil and lemon juice. Add the arugula and toss to coat. Add the cooked potato mixture and mix gently.