Preheat the grill to high. Place the peppers, skin-side up, in a single layer on a baking sheet.
Cook under the hot grill for 8-10 minutes or until the skins have blistered and blackened. Using
tongs, transfer to a plastic bag. Tie the top and set aside to cool.
When the peppers are cool enough to handle, peel off the skin with your fingers or a knife and
discard it. Place on a serving plate and sprinkle over the cheese.
Whisk the honey and vinegar together in a bowl and season to taste with salt and pepper. Pour
the dressing over the peppers, then cover and chill until required.