Preheat oven to 240°C. Place whole capsicums on a rack over an oven tray lined with aluminium foil and set in the centre of the oven. Roast for 15–20 minutes, turning frequently, until the skins are dark and the capsicums have collapsed. (Alternatively, you can place capsicums directly over a gas flame, and turn frequently until done.) Transfer the hot capsicums to a bowl, cover with cling wrap and leave to cool. (The trapped steam will loosen the skins.) Remove skins, then cut the flesh into strips. Thinly slice the zucchinis lengthways. Brush with oil and cook in a non-stick frying pan or ridged iron pan over high heat until limp. Remove and leave to cool. Combine capsicum and zucchini in a serving bowl. Season well with salt and pepper. Heat 1 tablespoon olive oil in a small non-stick pan and fry the cumin seeds until they are very fragrant and beginning to pop. Add garlic and cook very briefly, until fragrant but not browned. Tip into a bowl and stir in another 2–3 tablespoons olive oil and a good splash of balsamic vinegar. Mix well, then pour dressing over the capsicum and zucchini mix. Add olives and herbs and leave to marinate for at least 30 minutes before serving. Try serving this salad over sliced ciabatta, sour dough or baguette that has been fried in olive oil until crisp.