Charred Peppers With Lemon Ricotta and Cucumbers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 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 walnuts
90ml extra-virgin olive oil, divided, plus more for drizzling
4 sweet Italian frying peppers or Anaheim chillies
350ml whole-milk ricotta
1 citron
Koshersalt
6 medium Persian cucumbers (about 450g .), sliced on a deep diagonal
1 cup mint leaves, torn if large
Nymalen svartpeppar

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.

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