Padron peppers on ricotta toast

• extra virgin olive oil↗2½ tbsp tbsp
• lemon↗¼

  juiced and zested

• Aleppo pepper flakes↗¼ tsp tsp
• sweet smoked paprika↗pinch of

  pinch of

• caster sugar↗¼ tsp tsp
• ricotta↗2 tbsp tbsp
• sourdough↗2 slices

  toasted

• padron peppers↗130-150g g

  stalks trimmed

Step-by-step instructions

1. 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.

2. 2

   Spread the ricotta over the toast.

3. 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.

4. 4

   Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.