Serves: 4 people
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Ingredients
400g chickpeas, drained,rinsed and well dried
1 tsp smoked paprika
1 red capsicum
1 yellow capsicum
2 cups rocket
½ cup flat-leaf parsley leaves
250g Giorgio’s Ricotta
1 tbsp lemon juice
3 tbsp extra virgin olive oil
Salt and freshly cracked black pepper
2 tbsp Hot Chilli Honey
Instructions
Step 1
Preheat the oven to 200°C. Toss the chickpeas with a tablespoon of olive oil, smoked paprika and a generous pinch of salt. Spread over a lined baking tray and roast for 20–25 minutes until golden and slightly crisp.
Step 2
Meanwhile, grill the capsicums until softened and lightly charred. Remove the seeds and slice into strips.
Step 3
Add the ricotta to a food processor with the lemon juice, a tablespoon of olive oil, salt and pepper. Blend until smooth and creamy, adding a small splash of water if needed to loosen.
Step 4
For the hot honey, gently warm the honey with the chilli flakes and lemon juice until runny and infused. Remove from the heat.
Step 5
Spread the whipped ricotta generously over the base of a serving platter. Top with the rocket, parsley, grilled capsicum and smoky roasted chickpeas.
Step 6
Finish with a generous drizzle of hot chilli honey, extra virgin olive oil and freshly cracked black pepper. Serve immediately.
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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