FAST

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Baked ricotta with harissa and piquillo peppers

SERVES 4

550 gm firm ricotta
25 gm (¼ cup) finely grated parmesan
1 clove garlic, crushed
1 egg, lightly beaten
180 gm (1 cup) piquillo peppers, torn
1 tbsp rose harissa (see note)
1 tbsp extra-virgin olive oil
Charred bread, to serve

PICKLED VEGETABLES

2 tbsp honey
80 ml (⅓ cup) apple cider vinegar
1 tsp each coriander and cumin seeds
1 bunch (approx. 200gm) baby heirloom carrots, trimmed and halved lengthwise
250 gm baby flowers zucchini, stamens removed

For pickled vegetables combine honey, vinegar, spices, 1 tbsp salt flakes and 125ml water in a small saucepan over medium heat; bring to a simmer. Pour into a glass bowl, add vegetables then cover with baking paper and a plate to keep