1.Preheat oven to hot, 200°C.
2.Place capsicum, skin side up, on a large oven tray. Spray lightly with oil and season to taste. Roast for 20-25 minutes or until the skin is blackened. Transfer to a heatproof bowl and cover with plastic wrap. Set aside to cool.
3.Meanwhile, place the pita bread on a large oven tray. Bake for 10 minutes or until crisp. Allow to cool. Break into bite-sized pieces.
4.Peel the cooled capsicum and cut into 2cm-wide strips. Place capsicum strips in a salad bowl with the pita bread, spinach and feta.
5.Drizzle over combined oil and vinegar. Toss well to combine. Sprinkle salad with toasted sesame seeds to serve.
To take the pita salad to work for lunch, pack the pita and dressing separately and assemble when ready to eat.Note