Lemon ricotta and pesto open sandwich with quick-pickled radishes

20 minutes


Quick-pickled radishes

  • 1/2 tsp black peppercorns
  • 80g of radishes, sliced
  • 150ml of lightly seasoned pickling vinegar


  • 1/2 garlic clove
  • 5g of Parmesan, grated
  • 40g of pine nuts
  • 30g of basil leaves
  • 40ml of olive oil
  • lemon juice, to taste
  • salt
  • freshly ground black pepper

Lemon ricotta

  • 150g of ricotta
  • 1 lemon, zested
  • freshly ground black pepper
  • salt

To serve

  • sourdough, toasted


First quick-pickle the radishes. Using the back of a knife, lightly crack the black peppercorns and place them in a bowl with the sliced radishes. Cover with the vinegar and leave to quick-pickle for 15 minutes
While the radishes are quick-pickling, make the pesto. Crush the garlic, Parmesan and pine nuts in a pestle and mortar. Add the basil leaves and grind down to a paste, then slowly pour in the oil, stirring until you achieve a pesto consistency. Season with fresh lemon juice, salt and pepper
Combine the ricotta, lemon zest, salt and pepper in a bowl, beating with a wooden spoon until smooth and creamy
Drain the radishes then assemble the sandwiches. Spread the ricotta over the toast, drizzle over the pesto and top with crunchy quick-pickled radishes. (The leftover pesto can be kept in an airtight container in the fridge for up to 2 weeks)