Barbecued capsicum and bean salad

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

• 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
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Pinch of sugar
• Salt & freshly ground black pepper

Energy 938kJ	Fat saturated 3.00g
Fat Total 19.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 7.00g	Dietary Fibre g
Protein 8.00g	Cholesterol mg
Sodium 12.00mg

All nutrition values are per serve.

1. Step 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. Step 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. Step 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. Step 4

   Add the pepitas, beans and baby spinach leaves to the capsicums and gently toss until well combined.

5. Step 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.

This salad is great served with chargrilled chicken or fish.