Whipped Ricotta with Roasted Vegetables and Nigella Seeds

Wonder why we call them ‘The Champion’ Nigella Seeds? Well, this dish is a prime example – a little pinch of this unsung hero of the spice rack can take a simple sandwich and turn it into something special. Whipped ricotta provides quite a plain backdrop so it’s a great time to flex your spicing muscles and finish this masterpiece of an open sandwich with bitter-sweet onion crunch which really shows it was a sandwich made with love.

Ingredients

Selection of Roast Vegetables (example below)
1 courgette, diagonally sliced
1 red onion, cut into eighths
1 red pepper, sliced
1 sweet potato, cut into bitesized chunks
4 Tenderstem broccoli florets (perhaps tossed in Brassica Blend)
2 tbsp olive oil
Generous pinch of salt

150g ricotta
1tbsp milk
1/2 tsp black peppercorns, cracked
1/2 lemon, zested
2 slices of sourdough
1 tsp Nigella Seeds

Method

Preheat the oven to 200C

While the oven is coming to temperature, prepare the vegetables, toss in olive oil and finish with a generous pinch of salt. Roast for 25 minutes, until all the vegetables are tender and starting to take on some lovely colour.

Meanwhile, tip the ricotta, milk, cracked black peppercorns and lemon zest into a mixing bowl. Use a balloon whisk to whip it to a spreading consistency. Toast the sourdough and then spread over a thick layer of the whipped ricotta. Top with the roasted vegetables and garnish with a generous sprinkle of Nigella Seeds.

spices used

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