Trim 500g green beans and slice diagonally. Blanch in boiling salted water for 1 minute. Drain and refresh under cold running water. Refrigerate until cold.
Melt 50g butter in a frying pan over medium heat. Add 1 cups sourdough bread cubes and cook, stirring occasionally for 2 minutes. Add 2 thinly sliced garlic cloves and cook for a further 6-8 minutes or until golden. Stir in 1/4 cup roughly chopped flat leaf parsley. Remove from heat and cool slightly.
Drain and slice a 260g jar chargrilled capsicum. Combine in a bowl with beans and cup toasted flaked almonds. Whisk 1 tbs lemon juice with 2 tbs extra virgin olive oil and season to taste. Pour dressing over salad, add croutons and toss to combine. Garnish with finely shredded lemon rind.
