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 1 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 vegetables submerged. Refrigerate to pickle (30 minutes).

2 Preheat oven to 200°C. Combine ricotta, parmesan, garlic and egg in a bowl and season to taste. Spoon into two lightly greased and lined 1½ cup-capacity small frying pans or ramekins. Place on a baking tray.

3 Toss peppers, harissa and oil together then spoon over ricotta. Bake until ricotta is golden and set (25 minutes). 4 Before serving, drain the pickled vegetables then serve with ricotta and charred bread.

Note Rose harissa is available from select greengrocers. If unavailable, substitute regular harissa.