Ricotta and roasted spring onion on toast

The art of eating simply, i.e, stuff on toast.


I always seem to have a bounty of spring onions. I try to keep them on hand when on set incase I need to add a little pop of colour to something, but as described in my previous post, it means I usually have lots left over. It’s also quite rare that spring onions get to be the hero ingredient in my day to day cooking, so I’m kind of excited for them to have their time in the spotlight.

Roasting them makes them super crisp, and in the past I’ve sprinkled them on salads for a little extra crunch, or used them as a vessel for Romesco pre dinner (pretentious much?). But this is the first time I topped a fat slice of creamy ricotta spread toast with them, and I highly doubt it will be the last.

I’m going to be honest with you, toast usually comes in pairs for me (sometimes pairs of pairs), so you might want to double up on this. Honestly, this is such a simple recipe and I deliberated over whether I should even write about it on here, but that’s what makes it so perfect; you can rustle it up in 10 mins or less and you literally will not stop thinking about it for the rest of the day.

I cannot describe to you the mouthful of joy that awaits you with this one. Please cook it, eat it and enjoy it.


A slice of sourdough, toasted

4 spring onions, rinsed and drained

3 tbsp olive oil

2 tbsp ricotta

1 tsp honey

1 tbsp za’atar

Preheat the oven to 180°C.

Place the spring onions onto a baking tray. Massage 1 tbsp of the olive oil into the onions, making sure they’re coated from root to tip. Season generously with flaked salt and black pepper and place into the oven for 8-10 minutes, or until fragrant and crisp.

Meanwhile, in a small bowl, mix the ricotta and honey. Season generously with freshly cracked black pepper. Spread generously over the toast.

Combine the remaining olive oil with the za’atar.

Top the ricotta toast with the roasted spring onions and drizzle with the za’atar oil before serving.