Step 1

Preheat the oven to 200°C and line 2 baking trays with foil.

Step 2

Place capsicum, skin-side up, on 1 tray. Season and drizzle with honey and oil. Roast for 30 minutes or until caramelised.

Step 3

Meanwhile, divide cheese into 4 pieces, and roll each piece into a walnut-sized ball. Roll each ball in hazelnut meal to coat well, then flatten slightly. Place on a plate, cover with plastic wrap and chill for 15 minutes to firm up

Step 4

Transfer the roasted capsicum to a large bowl (with any pan juices). Cover the bowl with plastic wrap and stand for 10 minutes, then peel skins, returning capsicum to the bowl with juices.

Step 5

Place goat’s cheese balls on the second tray and bake for 5 minutes or until heated through and nuts are golden. The cheese will melt easily, so check halfway.

Step 6

To serve, divide capsicum and rocket among 4 plates and drizzle over reserved pan juices, balsamic glaze and extra virgin olive oil. Top with goat’s cheese.