Ingredients

Steps

1. Top and tail your green beans and dice them in 1inch pieces. Bring a pot of water to a boil, then add a generous amount of salt to the water. Add the green beans and cook for about 3-4 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process and preserve their bright green color. Drain again and set aside.
2. Slice your capsicum into 4 wedges and roast on a griddle plate until charred on all sides. Set aside to cool then cut into strips 1 inch long and about 1 cm wide.
3. Dice up the tomatoes and cucumber into bite sized wedges.
4. Assemble the salad in a large bowl by combining the tomatoes, cooled green beans, diced cucumber, spring onions, olives, roasted capsicum strips, and bocconcini.
5. Top with a sprinkle of fresh thyme, drizzle with olive oil and season generously with sea salt and freshly ground black pepper.
6. Gently toss everything together until well combined. Adjust the seasoning if needed. Serve immediately, or chill for 15-20 minutes to let the flavours meld.