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Barbecued capsicum and bean salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spice up your BBQ spread with a vibrant capsicum salad - perfect for effortless summer hosting.
Ingredients:
  • 80g (1/2 cup) pepitas (pumpkin seed kernels)
  • 1 x 175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways, deseeded
  • Olive oil spray
  • 250g green beans, topped
  • 100g baby spinach leaves
  • 40.00 ml balsamic vinegar
  • 36.40 gm extra virgin olive oil
  • Pinch of sugar
Instructions:
  • In a large frying pan over medium heat, toast the pepitas while stirring often for 2-3 minutes until they pop and are toasted. Drain on a paper towel-lined plate.
  • Coat baby capsicums with a light mist of olive oil spray. Heat a barbecue grill or chargrill pan to medium-high. Grill capsicums for 2-3 minutes per side until tender and lightly charred. Transfer to a bowl.
  • Boil the beans in a saucepan for 3-4 minutes until vibrant green and al dente. Immediately cool in cold water and drain thoroughly.
  • Combine pepitas, beans, and baby spinach leaves with capsicums, tossing gently until evenly mixed.
  • Combine vinegar, oil, and sugar in a small jug and whisk until well blended. Season with salt and pepper to taste. Place salad in a large serving bowl, drizzle with dressing, gently toss, and serve promptly.

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