Blister whole red and yellow peppers on the BBQ. Once blackened on all sides, place into a bowl and cover with clingfilm.
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.
Char the sourdough bread and spring onions on both sides, remove and plate up. 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.
