Broad bean, char-grilled cornand capsicum salad
1.Quarter capsicum; discard seeds and membranes. Halve chilli lengthways. Cook capsicum and chilli on heated, oiled grill plate (or grill or barbecue), skin-side down, until skin blackens. Chop chilli finely. Cover capsicum for 5 minutes; peel away skin, chop coarsely.
2.Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain. Peel away grey outer shells.
3.Combine ingredients for garlic dressing in screw-top jar; shake well.
4.Cook corn on grill plate until tender. Cut into thick slices; combine in large bowl with capsicum, beans, chilli, parsley and dressing; mix gently.