Ricotta flatbreads with jalapeños, avocado & lime
1 x 250g tub ricotta
juice + zest 1 large lime
6-8 pickled jalapeños, finely chopped
handful fresh mint, finely chopped
1/2 cup pine nuts, toasted
6 small flatbreads or pita
2 large avocados, peeled and cubed
6 - 12 anchovy fillets
1 - 2 handfuls rocket
good quality extra virgin olive oil
maldon sea salt flakes
freshly ground black pepper
extra jalapeños, to serve
extra lime wedges, to serve
Add ricotta, lime zest and juice, chopped jalapeños, half the toasted pine nuts and mint to a bowl, mix well and season with salt and freshly ground black pepper to taste. Add more lime juice if you think it needs it.
Toast flatbreads under a hot grill on both sides, until golden and crisp, allow to cool.
To assemble, spoon ricotta mixture evenly to each flatbread and spread out, top with cubed avocado, rocket, remaining pine nuts, extra jalapeños and finally top each piece with 1-2 anchovy fillets.
Just before serving drizzle with a little good quality extra virgin olive oil and a further squeeze of lime juice.