Capsicum, green bean and tomato salad

SERVES 8 PREP AND COOK TIME 30 MINUTES

2 medium (400g) red capsicums, quartered

½ cup (70g) hazelnuts

500g green beans

½ small (50g) red onion, sliced thinly 75g red vein sorrel or baby spinach leaves

TOMATO DRESSING

2 medium (300g) ripe tomatoes 2 (50g) shallots (eschalots), chopped 2 cloves garlic, crushed

¼ cup (60ml) red wine vinegar

¼ cup (60m) extra virgin olive oil

1 Preheat oven to 200°C (180°C fan-forced). Quarter capsicums; discard seeds and membranes. Place, skin-side up, on oven tray; roast for 10 minutes or until skin blisters and blackens. Cover for 5 minutes; peel away skin. Cut into thick strips.

2 Spread nuts onto an oven tray, roast for 5 minutes or until nuts are golden brown. Place nuts in a tea towel; rub to remove skins. Chop nuts coarsely.

3 TOMATO DRESSING Peel, seed and finely chop the tomatoes. Combine all the ingredients in a small bowl; season to taste.

4 Drop beans into a medium saucepan of boiling water. Boil for 1 minute; drain. Rinse under cold water; drain well.

5 Combine the capsicum, beans, onion, leaves and nuts on a platter; drizzle with the Tomato Dressing. Not suitable to freeze or microwave.