Naan bread topped with Sorriso hummus, mozzarella and Sorriso pointed peppers

Clean the Sorriso pointed peppers by removing the seeds. Cut each one into 4 long slices

Pour the white wine vinegar, honey, water and curry spices into a saucepan and heat over a high heat until boiling. Then add the peppers and cook for 10 minutes

• Transfer the sweet and sour mixture and Sorriso pointed peppers to a Weck jar. Close the Weck jar and allow the contents to cool. Leave to stand overnight so that the Sorriso pointed peppers really absorb the sweet and sour

Preheat the oven to 180 °C

Put the 3 Sorriso pointed peppers and peeled garlic cloves in an ovenproof dish. Sprinkle with salt, pepper and olive oil. Put the dish in the oven and after 15 minutes turn the Sorriso pointed peppers over so that they are roasted on both sides

After a total of 30 minutes in the oven, remove the dish and leave the Sorriso pointed peppers to cool. Once they have cooled, peel the Sorriso pointed peppers and remove the seeds.

Take your food processor or hand blender. Grate the outside of half the lemon and squeeze out the juice. Reserve the zest and juice. Drain the chickpeas, reserving the liquid.

Put the Sorriso pointed peppers and garlic cloves plus the remaining oil and juice from the ovenproof dish into the food processor. Also add the chickpeas, cumin spices, parsley, Provençal herbs, juice and zest of the lemon and tahini (sesame paste) to the food processor. Blend until you have smooth texture. Taste the hummus and add some salt, pepper and cayenne pepper to taste.

Preheat the oven to 180 °C

Toast the pine nuts on a baking tray lined with baking paper in the oven for about 10 minutes until golden brown. Sprinkle some salt over the pine nuts after they come out of the oven.

Mix together the 150 ml olive oil and 150 ml balsamic syrup

Bake the 4 naan breads in the oven for 5 minutes. Place the sweet and sour Sorriso pointed peppers on some kitchen paper to draw out some of the moisture.

Top the 4 naan breads with the Sorriso pointed pepper hummus.

Cut the 4 balls of mozzarella into thin slices. Arrange the Sorriso pointed peppers and mozzarella alternately over the naan bread.

Sprinkle some rocket, pine nuts and balsamic olive oil over the naan bread. Add some salt and pepper to taste.