Summer 2021

Sabrina Ghayour’s Roasted pepper, spring onion and ricotta Tartines

Print this Recipe

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 & pepper


Blister whole red and yellow peppers on the BBQ. Once blackened on all sides, place into a bowl and cover with clingfilm.

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.

Remove the blackened outer skin of the peppers and discard the core and seeds. Slice the flesh into ribbons and set aside.

Char the sourdough bread and spring onions on both sides, remove and plate up. 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.

0/5 (0 Reviews)


Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.