Roasted red capsicum and bean salad
( SERVES 6 )
- Place capsicums and 2 tbsp olive oil into a hot saucepan. Season with pepper. Cook for 10 minutes until capsicums are soft. Set aside.
- Put beans into a bowl and cover with 3 cups boiling water. Leave for 3 minutes. Drain and plunge into cold water. Drain.
- Place drained beans and cooked capsicum into saucepan. Add 1 tbsp olive oil, sesame oil and soy sauce. Cook for 2 minutes. Stir.
- Place vegetables on a platter and sprinkle roasted pine nuts on top. Season. Serve immediately.