Halve the peppers and remove the stalk and seeds. Place on a parchment lined roasting tin. Drizzle with a little olive oil and roast at 200c/190 fan/gas6 until soft and slightly caramelised.
Meanwhile make the dressing – place 6 tablespoons of extra virgin olive oil in a bowl, add the smoked paprika, sherry vinegar, pinch of sea salt and pepper, whisk and then taste and sweeten with agave.
Remove the peppers from the oven and cut up again into halves. Add them to the dressing together with the sliced chilli, basil, thyme and garlic slices, toss together.
Layer up in a serving dish or preserving jar with the mozzarella.
Great for up to 3 days with the cheese, 5 days without.
