Charred spring onions, creamy ricotta mixed with lemon, herbs and olives and spicy ‘nduja – all served on toast – is the stuff springtime lunch dreams are made of.
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Ingredients
- 125g ricotta
- 50g soft goat’s cheese
- Zest 1 lemon and juice ½, plus extra zest to serve
- 25g each chopped fresh basil and parsley leaves
- 10g fresh mint, finely shredded
- 1 fresh rosemary sprig, leaves finely chopped
- 6 pitted black olives, chopped
- 4 large spring onions, trimmed
- 1 tbsp ’nduja mixed with 1 tsp olive oil
- Extra-virgin olive oil for drizzling
- 2 large slices ciabatta
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Method
- In a bowl, combine the ricotta, goat’s cheese, lemon zest and juice, herbs and olives. Season to taste.
- Slice the spring onions part way through lengthways, then open up. Rub with oil and season well. Heat a griddle pan until smoking, then fry the onions until lightly charred (about 20 minutes). In a small pan, fry the ’nduja, breaking it up with a wooden spoon, until browned.
- Toast the ciabatta, then drizzle with oil and top with the herby ricotta, ’nduja and onions. Sprinkle with extra lemon zest to serve.
Nutrition
- 406kcals Calories
- 26.4g (11g saturated) Fat
- 16.9g Protein
- 23.8g (4.5g sugars) Carbs
- 2.7g Fibre
- 1.5g Salt
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