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Charred Peppers With Lemon Ricotta and Cucumbers

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

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.

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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 lemon

  • Kosher salt

  • 6 medium Persian cucumbers (about 450g .), sliced on a deep diagonal

  • 1 cup mint leaves, torn if large

  • Freshly ground black pepper

How to make Charred Peppers With Lemon Ricotta and Cucumbers

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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