Barbecued capsicum and bean salad

Add this lively capsicum salad to your barbecue feast for easy summer entertaining.

Recipe «Barbecued capsicum and bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 80g pepitas, 1 x 175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways, deseeded, Olive oil spray, 250g green beans, topped, 100g baby spinach leaves , 2 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, Pinch of sugar , Salt & freshly ground black pepper.

Ingredients:

• 80g pepitas 
• 1 x 175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways, deseeded 
• Olive oil spray 
• 250g green beans, topped 
• 100g baby spinach leaves 
• 2 tbsp balsamic vinegar 
• 2 tbsp extra virgin olive oil 
• Pinch of sugar 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.
4. Add the pepitas, beans and baby spinach leaves to the capsicums and gently toss until well combined.
5. 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.