Step 1

Preheat grill on high. Place the capsicum, skin-side, up on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a bowl, cover with plastic wrap and set aside to cool slightly (this helps lift the skin). Peel skin and cut the flesh into thin strips.

Step 2

Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain. Transfer to a large bowl.

Step 3

Rub the bread with the cut side of the garlic. Spray a chargrill with oil. Preheat on high. Cook bread for 2 minutes each side or until lightly charred. Transfer to a plate.

Step 4

Add the lamb to the chargrill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Cover loosely with foil and set aside for 5 minutes to rest.

Step 5

Tear the bread into bite-sized pieces. Thinly slice the lamb. Add the bread, lamb, capsicum, rocket, feta, capers and lemon rind to the beans. Drizzle with the balsamic vinegar and oil and toss to combine. Season with pepper.