Summer 2021

Sabrina Ghayour’s Roasted Pepper, Spring Onion, and Ricotta Tartines Recipe

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Serving: 2

Prep Time: 10 minutes

Cook Time: 5 minutes



4 Slices of sourdough bread

1 Red and 1 yellow pepper

4 Whole spring onions

250g Ricotta

1 Tsp pul biber

1 Tbsp wild oregano

1 Garlic clove kept whole

Zest of an unwaxed lemon

Maldon Salt



Join Chef Sabrina Ghayour in making these delicious tartines, topped with roasted pepper, spring onion and creamy ricotta cheese.

A tartine is an open-faced sandwich, consisting of a slice of bread (toasted or no toasted), with one or more toppings. These are great to have as a snack or as a light lunch during the warm, summer months.

We recommend roasting your peppers as they release a sweet, almost charred flavour which compliments the ricotta cheese that tends to have a mid, nutty flavour. With a generous pinch of Maldon Salt, these flavours are elevated to new heights, making you want to go in for another slice (or two!).

Here is how to make the tartines…

  1. Blister whole red and yellow peppers gently on the BBQ.
  2. Once blackened on all sides, place into a bowl and cover with clingfilm.
  3. In a bowl, mix the ricotta with the pul biber, oregano and lemon zest and a generous seasoning of Maldon Salt and black pepper, stir until evenly combined.
  4. Remove the blackened outer skin of the peppers and discard the core and seeds.
  5. Slice the flesh into ribbons and set aside.
  6. Char the sourdough bread and spring onions on both sides, remove and plate up.
  7. Rub each piece of sourdough with ¼ of the garlic clove then divide the ricotta between the 4 slices and top with peppers, a spring onion each and a little drizzle of olive oil and sprinkle of Maldon Salt to finish.
  8. Serve and enjoy!

How to roast peppers on the BBQ

When preparing to peppers on the BBQ, we recommend tossing them in a bowl with oil and a pinch of Maldon Salt. Once they are fully coated, place the peppers on the hot grill, cooking them until they begin to char on one side. When the side has become charred (slightly blackened), rotate the pepper carefully. Continue this rotations until all sides are evenly charred. Now you have peppers with a slightly sweet, smoky flavour, perfect for tartines, salads and incorporated into dishes such as pastas!

Are there other sauces you can put on your tartines?

If you do not want to spread the ricotta cheese on your tartines, we recommend a gorgeous pesto sauce, which will give a nutty, slightly garlicky kick to your dish.

Additionally, pairing a homemade fig jam will give a delicious, sweet kick to the tartines, elevating the smokiness of the peppers and spring onions.

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