Barbecued Capsicum and Bean Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
80g (1/2 cup) pepitas (pumpkin seed kernels)
olive oil spray
1 x175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways and deseeded
250g green beans, topped
100g baby spinach leaves
2 tblspns balsamic vinegar
2 tblspns extra virgin olive oil
pinch of sugar
salt and freshly ground black pepper

Method
1.Cook the pepitas in a large frying pan over a medium heat stirring often, for 2-3 minutes 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 char grill pan on medium high.
3.Add the baby capsicums and cook for 2 -3 minutes each side or until tender and slightly charred.
4.Transfer to a large bowl.
5.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.
6.Add the pepitas, beans, and baby spinach leaves to the capsicums and gently toss until well combined.
7.Whisk together the vinegar, oil and sugar in a small jug until well combined. Taste and season with salt and pepper.
8.Place the salad in a large serving bowl. Drizzle with the dressing and gently toss to combine. Serve immediately.