Bean And Capsicum Salad

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9 Ingredients

Number of servings

2 cloves garlic
50grams butter
260grams chargrilled capsicum
500grams green beans
1/4 cup flat leaf parsley
2tablespoons extra virgin olive oil
1 lemon
1 1/2 cup sourdough bread, cut into cubes
1/2 cup flaked almonds, toasted

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Trim 500g green beans and slice diagonally. Blanch in boiling salted water for 1 minute. Drain and refresh under cold running water. Refrigerate until cold.

Step 2 of 3

Melt 50g butter in a frying pan over medium heat. Add 1 cups sourdough bread cubes and cook, stirring occasionally for 2 minutes. Add 2 thinly sliced garlic cloves and cook for a further 6-8 minutes or until golden. Stir in 1/4 cup roughly chopped flat leaf parsley. Remove from heat and cool slightly.

Step 3 of 3

Drain and slice a 260g jar chargrilled capsicum. Combine in a bowl with beans and cup toasted flaked almonds. Whisk 1 tbs lemon juice with 2 tbs extra virgin olive oil and season to taste. Pour dressing over salad, add croutons and toss to combine. Garnish with finely shredded lemon rind.