Salads

Preheat oven to 180C. Line a baking tray with baking paper and place bread cubes on try. Spray with olive oil and bake for approximately 20 minutes or until bread cubes are golden brown and crisp. Place capsicum on a separate tray and cook until skin is wrinkled and capsicum is starting to soften/collapse, approximately 30 minutes. Wrap capsicum in plastic film to allow to sweat. Leave for 5-10 minutes. Remove skin, stalk and seeds from capsicum and slice flesh into thin strips. Set bread cubes and capsicum aside.

Meanwhile, to make the dressing, whisk together all ingredients in a small bowl and season with McKenzie's Australian Natural Sea Salt and McKenzie's Whole Black Peppercorns to taste. Set aside.

In a large salad bowl, combine the cooked beans, tuna, capsicum slices, spinach leaves, chives, parlsey, celery and toasted bread cubes. Toss to combine. Pour 3/4 of the dressing over the salad and stir through gently.

Divide salad onto four bowls/plates and drizzle equally with remaining dressing to serve. Top with a small sprig of fresh dill.

Preparation of capsicum, bread cubes and beans can be done a day before needed. Just store the cooled bread cubes in an airtight container in a cool, dry place and the capsicum and beans in the fridge. Of course, fresh seared tuna could be used for an extra special occasion! A shredded roast chicken could also be used in place of the tuna. If the salad has been made ahead of time, leave off the dressing until just prior to serving to maintain the crunch of the bread cubes and the integrity of the spinach leaves, chives and parsley.