Set up your barbecue for direct cooking. Place the red and yellow peppers directly over the heat and cook until the skin is blistered. Once blackened on all sides, place into a bowl and cover with clingfilm.
Char the sourdough bread and spring onions on both sides.
In the kitchen
In a bowl, mix the ricotta with the pul biber, oregano and lemon zest and a generous seasoning of Maldon salt and black pepper, stir until evenly combined.
Remove the blackened outer skin of the peppers and discard the core and seeds. Slice the flesh into ribbons and set aside.
Rub each piece of sourdough with ¼ of the garlic clove then divide the ricotta between the 4 slices and top with peppers, a spring onion each and a little drizzle of olive oil and sprinkle of Maldon salt to finish.
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