Add this lively capsicum salad to your barbecue feast for easy summer entertaining.
- Cook the pepitas in a large frying pan over medium heat, stirring often, for 2-3 minutes or until pepitas pop and are toasted. Transfer to a plate lined with paper towel.
- Lightly spray both sides of the baby capsicums with olive oil spray. Preheat a barbecue grill or chargrill pan on medium-high. Add the baby capsicums and cook for 2-3 minutes each side or until tender and slightly charred. Transfer to a large bowl.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Add the pepitas, beans and baby spinach leaves to the capsicums and gently toss until well combined.
- Whisk together the vinegar, oil and sugar in a small jug until well combined. Taste and season with salt and pepper. Place the salad in a large serving bowl. Drizzle with the dressing and gently toss to combine. Serve immediately.
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