Baby capsicum salad
4 tbsp olive oil
340g red onions, cut into thick wedges
350g vine sweet mini capsicums, halved and seeded
250g cherry tomatoes, halved
2 Lebanese cucumbers, coarsely chopped
1½ tbsp lemon juice
50g toasted pine nuts
60g baby spinach leaves
220g cherry bocconcini, torn into half
65g basil pesto
Drizzle 1 tablespoon of the oil on a heated barbecue flat plate (or frying pan) over medium-high heat.
Cook onions for 2 mins or until slightly softened.
Add capsicum; cook for 3 mins or until just tender.
Transfer to a large bowl; cool for 10 mins.
Add tomatoes and cucumber to bowl with remaining oil, the juice, pine nuts, spinach and bocconcini; toss gently to combine.
Season to taste.
Drizzle with pesto.