Method

• 1.
  Grill or roast capsicums whole until skins are blackened. Cool slightly, then hold each one under running water and wipe away the charred skin.
• 2.
  Cut each capsicum open lengthways down one side, remove core and seeds, cut off ends, then open out flat. Pat dry with paper towel and set aside.

• 3.
  Place ricotta, cream cheese, lemon rind and garlic in a food processor. Process to combine, then season to taste with salt and pepper. Add half the basil leaves (reserving rest for dressing) and pulse briefly to combine.
• 4.
  Divide cheese mixture among capsicums and roll to enclose. Refrigerate until ready to serve.
• 5.
  To make dressing, place all the ingredients and remaining basil in a jar. Shake well to combine.
• 6.
  When ready to serve, divide rocket leaves among 4 plates. Halve each capsicum roll and place 1 red and 1 yellow half on the rocket. Shake dressing again, drizzle over top and garnish with extra small basil leaves.