Spring onion, herby ricotta and ‘nduja toasts – video

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Toasted sourdough is topped with charred spring onions, lemony ricotta, herbs, olives and spicy ‘nduja for a dreamy springtime lunch.

Find the full recipe here.

This video was made with our friends at Fisher & Paykel, using their home appliances.

Spring onion, herby ricotta and ‘nduja toasts – video

How to make:

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.

Or opt for a meat-free alternative with these roast grape and goat’s cheese toasts.