Roast a yellow and red pepper in the oven and bake in a preheated oven gas mark 6, 200ºC for about 30 minutes or until they start to brown.
Diagonally slice a ciabatta or sour dough loaf and toast on a hot griddle or in the toaster.
Rub each slice with half a fresh clove of garlic and drizzle with a little olive oil (chilli oil is good too).
Slice the roast peppers and toss together with some peppery rocket and pesto.
Spread the toasted bread with a generous amount of cottage cheese and pile on the peppers. Eat immediately whilst it’s still hot.