Grill the capsicums all over until blackened, put into a bowl and cover with plastic wrap and allow to steam for 10 mins, then remove the skin and seeds and slice thinly and set aside.
Put the potatoes in a pot and cover with salted cold water.
Bring up to the boil and simmer for 5 mins and drain. When cool enough to handle, cut in half. Grill over a medium low heat for 15 mins, turning once, or until cooked through.
Grill the spring onions for 2-3 mins on each side. Cut into 5cm pieces, combine with the potatoes and capsicums, toss with lemon juice, olive oil and herbs.
2 green capsicums
600g new potatoes
1 bunch spring onions, trimmed juice ½ lemon
2 tablespoons olive oil
2 tablespoons finely herbs such as parsley, chervil, tarragon or chives, chopped