Charred Peppers With Lemon Ricotta and Cucumbers

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant charred peppers with lemon ricotta and cucumber salad is a masterclass in contrasting textures and bright, Mediterranean flavours. The smoky depth of the pan-seared peppers pairs beautifully with the cool, crisp crunch of cucumbers and fragrant torn mint. By toasting the walnuts until golden, you add a rich earthiness that grounds the citrus notes, creating a sophisticated vegetarian dish that feels both indulgent and light.

Ideal as a sharing platter for a weekend lunch or a stylish starter for a dinner party, this recipe celebrates simple, high-quality ingredients. The zesty ricotta provides a creamy base that ties the elements together, while the final drizzle of extra-virgin olive oil ensures every bite is glossy and flavourful. It is a nutritious, vegetable-forward option that looks as beautiful on the table as it tastes.

Ingredients for Charred Peppers With Lemon Ricotta and Cucumbers

120ml di noci
90ml di olio extravergine d'oliva, diviso, più altro per condire
4 sweet Italian frying peppers or Anaheim chillies
350ml di ricotta intera
1 limone
Sale kosher
6 medium Persian cucumbers (about 450g .), sliced on a deep diagonal
1 cup mint leaves, torn if large
Pepe nero macinato fresco

How to make Charred Peppers With Lemon Ricotta and Cucumbers

Place a rack in upper third of oven; preheat to 177°C. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.

Meanwhile, heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.

Combine ricotta and 2 tablespoons oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.

Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 tablespoons oil, season with salt, and toss to coat.

Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.