Padron peppers on ricotta toast
Serves 2
Easy
Prep:
Cook:
Try this extension of classic blistered and salted padron peppers by serving them on toast. It makes a super-quick, simple and satisfying lunch or snack
Skip to ingredients
- 2½ tbsp extra virgin olive oil
- ¼ lemonjuiced and zested
- ¼ tsp Aleppo pepper flakes
- pinch of sweet smoked paprika
- ¼ tsp caster sugar
- 2 tbsp ricotta
- 2 slices sourdoughtoasted
- 130-150g padron peppersstalks trimmed
Nutrition: Per serving
- kcal371
- fat19g
- saturates4g
- carbs38g
- sugars5g
- fibre4g
- protein11g
- salt1.2g
Method
step 1
Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar and a generous pinch of salt together in a bowl.
step 2
Spread the ricotta over the toast.
step 3
Heat a heavy-bottomed frying pan (large enough to fit the peppers in one layer) over a high heat. Add 1/2 tbsp olive oil and, after about 20 seconds, the peppers. Cook until well blistered and shrinking, about 3 mins, shaking the pan every now and then.
step 4
Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.
