Elote-inspired pasta salad
Venture beyond the average pasta salad with the help of one of our favourite food discoveries from Mexico, corn on the cob dish, elote
Padron peppers on ricotta toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2½ tbsp extra virgin olive oil
- ¼ lemonjuiced and zested
- ¼ tsp Aleppo pepper flakes
- pinch of sweet smoked paprika
- ¼ tsp caster sugar
- 2 tbsp ricotta
- 2 slices sourdoughtoasted
- 130-150g padron peppersstalks trimmed
Nutrition: Per serving
- kcal371
- fat19g
- saturates4g
- carbs38g
- sugars5g
- fibre4g
- protein11g
- salt1.2g
Method
step 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.
step 2
Spread the ricotta over the toast.
step 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.
step 4
Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.
