Chargrilling a capsicum is one of those culinary skills that takes a little while to perfect. The key is patience. Putting the grill on high and walking away to grab a beer is only going to end in disaster. Not that I’ve ever done that…

I’ve thrown away my fair share of burnt capsicum, but these days I rarely have a disaster. It really is a case of practice makes perfect and if I can do it, anyone can. But If you want to cheat a little, you can always use buy pre-grilled capsicum from the deli. My favourite way to use chargrilled capsicum is in this lovely Spinach, Capsicum and Asparagus salad. I’d love to claim this recipe as my own, but the truth is I found it in a little Spanish cookbook that I won in a raffle.

I love the smoky, earthy flavour of the chargrilled veggies and nuts, mixed with the fresh flavour of the lettuce, and the sweetness of the capsicum. The dressing is also beautiful, it’s very creamy without being oily. The low fat yoghurt mixed with mustard gives a lovely taste without the usual high calories of salad dressing. This dish is quite versatile, serve it with anything from lamb, to just some simple hummus dip and crusty bread. I like a little crumbled blue vein cheese to top it off.

Heat a non-stick frying pan over medium-high heat.

Add pine nuts and cook, tossing, for 3 to 4 minutes, or until toasted. Set aside.
 

Cut asparagus in half. Spray pan with oil. Reduce heat to medium. Cook asparagus for 3 to 4 minutes, or until tender.
 

Place asparagus, spinach and capsicum into a large bowl.
 

Make dressing Combine all ingredients in a screw-top jar. Shake well to combine. Pour over salad.

Add pine nuts. Toss gently to combine.

Arrange on plates.

Season with salt and pepper.

Serve.