4 each mixed coloured bell peppers
60ml Barker’s Professional Mustard & Herb Dressing
4 sprigs thyme
2 cloves garlic, thinly sliced
¼ piece sourdough, crust removed and cubed
125ml avocado oil
sea salt flakes
20g flat leaf parsley
30g basil leaves
60g picked watercress
100g shaved Pecorino
75ml Barker’s Professional Mustard & Herb Dressing
Line a baking pan with a sheet of non-stick paper. Cut the peppers in half, scoop out the seeds and spray the skin side with oil. Place into a 190°C oven for 15 minutes or until the skin is blistered.
Place into a bowl and cover with cling film for ten minutes. Remove the peppers from the bowl and peel off the skin.
In a mixing bowl, mix the peppers, Barker’s Professional Mustard & Herb Dressing, thyme, garlic and some sea salt flakes. Marinate for 2 to 3 hours or overnight in the refrigerator.
In a mixing bowl, toss the sourdough cubes with the avocado oil and sea salt flakes. Scatter evenly over a baking pan lined with a sheet of non-stick paper, and toast in a 190°C oven for 10 to 12 minutes.
On a platter, spoon on the peppers then scatter over the herbs, Pecorino and croutons. Drizzle over the Barker’s Professional Mustard & Herb Dressing to finish.