This recipe from Sarson’s using Pickle in 15 Minutes Lightly Seasoned Serves 1 (2 slices of toast).
Cooking time: 20 minutes
Quick-Pickled Radishes with Ricotta
- 1 handful of radishes
- 150ml Sarson’s “Pickle in 15 Minutes” Lightly Seasoned vinegar blend
- 3 tbsp of ricotta
- Lemon zest, to taste
- 2 slices of sourdough, toasted
- Salt
- Pepper
Pesto
- 50g of pine nuts
- ½ garlic clove
- 5g of Parmesan cheese, grated
- 20g of basil leaves
- 25ml of olive oil
- Salt, to taste
- Lemon juice, to taste
Method
- Cut the radishes into 3mm slices and place in a bowl with the Lightly Seasoned vinegar blend. Leave to pickle for 15 minutes.
- In the meantime, make the pesto. Add the ingredients to a blender and pulse to a rough paste. Taste and season with salt and lemon juice.
- Place the ricotta in a bowl with lemon zest, salt and pepper to taste and stir thoroughly.
- Assemble by spreading a generous spoonful of ricotta onto the toast. Drizzle with pesto, top with the pickled radishes and serve.
Quick version
- 1 handful of radishes
- 150ml of Sarson’s “Pickle in 15 Minutes” Lightly Seasoned vinegar blend
- 3 tbsp of ricotta
- 2 tbsp of good-quality fresh pesto
- Lemon zest, to taste
- 2 slices of sourdough, toasted
- Flaky sea salt
- Pepper
Method
- Cut the radishes into 3mm slices and place in a bowl with the Lightly Seasoned vinegar blend. Leave to pickle for 15 minutes.
- Spread the ricotta onto the toast and drizzle the pesto over the top. Drain the radishes, arrange the slices on the toasts and finish with a little lemon zest, salt and pepper.
