Grilled peppers and herbed soft cheese

1. Use a swivel potato peeler to peel the outer membrane from the skin of the peppers. Cut into quarters and de-seed. Cut out the white inner pith.
2. Top and tail the courgettes and cut each lengthways into three strips.
3. Brush peppers and courgettes with olive oil and then grill them until well-marked (a blow-torch does a fine job, and a ridged pan gives attractive stripes).
4. Arrange the peppers and courgettes on four plates in an informal pile, and place two olives and four tomatoes on each plate.
5. Cut the cheese into squares, or if very soft roll into marble-sized balls. Roll the balls or chunks in the herbs and place on the plates.
6. Add plenty of salt and pepper, drizzle over the rest of the oil and sprinkle with vinegar.
Serves 4.