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Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
Slice the bell peppers into large pieces and place on the baking sheet. Drizzle with olive oil and sprinkle over the dried thyme. Roast the bell peppers for 25-30 minutes, until softened with a little browning. Remove from the oven and place in a covered bowl. Leave for 10 minutes, then peel the skins from the peppers. Dice into small pieces.
Whisk the extra virgin olive oil, apple cider vinegar, honey, basil, parsley, salt and black pepper (if using) together to make the dressing.
In a large mixing bowl combine the bell peppers, arugula and English cucumber. Mix together. Spoon onto your serving plate and add small pieces of the ricotta cheese. Drizzle over the herb dressing to serve.