1. Lightly salt the zucchini slices on both sides and set aside for a few minutes until the salt has drawn the moisture from the flesh. Pat dry with paper towel.

2. Place the capsicum directly onto the high flame of the stovetop. Using tongs, occasionally turn the capsicums as they turn black. If you do not have a gas stove, roast in a preheated 220°C oven until blackened and charred all over, about 15 minutes. When the capsicums are black all over, place in a bowl and cover with cling film. Allow the capsicums 10 minutes to sweat.

3. Remove all the charred skin from the capsicums and discard the stalk and seeds. Slice the capsicum lengthways into slivers.

4. Heat your barbecue to hot or place a chargrill pan over high heat. Grill the zucchini on both sides until bar marks appear. Remove from the heat and set aside.

5. To make the dressing, in a bowl, combine the olive oil, vinegar, lemon juice and honey with a pinch of salt and pepper. Whisk well with a fork.

6. A minute or so before you are ready to assemble the sandwiches, toast or grill the Turkish bread and add half of the mint leaves and the zucchini to the dressing. Toss to evenly coat the mint and zucchini.

7. To assemble, place a layer of grilled zucchini on the toasted bread, then top with the capsicum, mozzarella and remaining mint. Add a drizzle of the dressing.