Roasted Pepper, Spring Onion and Ricotta Tartines by Sabrina Ghayour

  • People

    Serves 4

  • Prep Time

    10 min.

  • Cooking Time

    20 min.

  • Method



the Ingredients

Red Pepper Tartines
  • 1 red pepper
  • 1 yellow pepper
  • 4 whole spring onions
  • 250g ricotta
  • 4 slices of sourdough bread
  • 1 tsp of pul biber
  • 1 tbsp of wild oregano
  • 1 garlic clove kept whole
  • Zest of an unwaxed lemon
  • Maldon salt
  • Pepper


    At the barbecue

  • Set up your barbecue for direct cooking. Place the red and yellow peppers directly over the heat and cook until the skin is blistered. Once blackened on all sides, place into a bowl and cover with clingfilm.
  • Char the sourdough bread and spring onions on both sides.
  • In the kitchen

  • 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.
  • 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.

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