Ingredients
Method
1.Preheat oven to 200°C (180°C fan). Push 15cm squares of baking paper into four ⅔-cup (160ml) ovenproof ramekins; place on an oven tray.
2.Squeeze ¼ cup juice from two of the lemons. Cut remaining lemon into quarters.
3.Process juice, chickpeas, tahini, paprika, 1 cup of the ricotta and half the oil until combined. Divide mixture into ramekins. Sprinkle each with 1 teaspoon dukkah. Bake for 20 minutes or until puffed and golden; cool.
4.Spread remaining ricotta over pittas; sprinkle with remaining dukkah. Fold pittas in half.
5.Melt half the butter in a large frying pan. Cook pittas, one at a time, until brown both sides, adding the remaining butter as required. Cut pittas into wide strips.
6.Combine cucumber with mint and remaining oil in a small bowl; season to taste. Serve with baked ricotta and pitta strips
At work, microwave baked ricotta on MEDIUM (50%) for 1 minute until warmed through. Toast pitta in a toaster or heated sandwich press until browned. Serve with cucumber and mint salad and lemon wedges.
Note
