NZ Woman's Weekly

Roasted red capsicum and bean salad

  • Meal Type

  • Total time

    25 minutes
  • Servings

  • Courses

  • Occasion


Ready in 25 minutes, serves 6.

  • 4 red capsicums, seeded and cut into 2cm wide strips
  • 3 tbsp olive oil
  • 300g green beans, strings removed, topped and tailed
  • 3 tsp sesame oil
  • 2 tbsp soy sauce
  • 30g roasted pine nuts
  • Freshly cracked pepper

1. Place capsicums and 2 tbsp olive oil into a hot saucepan. Season with pepper. Cook for 10 minutes until capsicums are soft. Set aside.

2. Put beans into a bowl and cover with 3 cups boiling water. Leave for 3 minutes. Drain and plunge into cold water. Drain.

3. 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.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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