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Padron peppers on ricotta toast

Two servings of padron peppers on ricotta toast

Padron peppers on ricotta toast

Name: Padron peppers on ricotta toast
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 2½ tbsp extra virgin olive oil; ¼ lemon juiced and zested; ¼ tsp Aleppo pepper flakes; pinch of sweet smoked paprika; ¼ tsp caster sugar; 2 tbsp ricotta; 2 slices sourdough toasted; 130-150g padron peppers stalks trimmed

Ed Smith

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Serves 2

Easy

Prep: 5 mins

Cook: 8 mins

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2½ tbsp extra virgin olive oil
¼ lemon

juiced and zested
¼ tsp Aleppo pepper flakes
pinch of sweet smoked paprika
¼ tsp caster sugar
2 tbsp ricotta
2 slices sourdough

toasted
130-150g padron peppers

stalks trimmed

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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.

Recipe from Good Food magazine, September 2023

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