Step 1

Preheat oven to 180C. Place capsicums in a baking pan and toss with 1 tablespoon oil. roast for 40 minutes until softened and lightly charred. Place in a bowl and cover with plastic wrap. Allow to cool, then peel. slice into 2.5cm-thick strips, then set aside.

Step 2

Combine molasses, juice, thyme and remaining oil, then pour over capsicum. Marinate for at least 1 hour or overnight.

Step 3

Toss parsley, mint and watercress with capsicum. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.