Marinated bell pepper salad

Ingredients (serves 4):

• 2 each red and yellow bell peppers
• 1/3 cup (80ml) extra virgin olive oil
• 1½ tbs honey
• 1 teaspoon balsamic vinegar
• ¼ cup (60ml) lemon juice
• 2 tsp chopped thyme leaves
• ½ bunch each flat-leaf parsley leaves, mint leaves and watercress
• ½ wheel feta cheese, crumbled over dish

Method:

1. Preheat oven to 180C.
2. Place bell peppers in a baking pan and toss with 1 tbs oil. roast for 40 minutes until softened and lightly charred.
3. Place in a bowl and cover with plastic wrap. Allow to cool, then peel. slice into 2.5cm-thick strips, then set aside.
4. Combine honey, balsamic vinegar, juice, thyme and remaining oil, then pour over bell peppers. Marinate for at least 1 hour or overnight.
5. Toss parsley, mint and watercress with capsicum.
6. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.