Ricotta toasts with chicory, blood orange and maple walnuts

Serves 4

For the spiced nuts

• 500g ricotta
• 2 blood oranges
• 2 cloves garlic
• 1 small handful fresh thyme leaves
• 8 tbsp extra-virgin olive oil
• 0 black pepper
• 2 tsp white-wine vinegar
• 5 tbsp extra-virgin olive oil
• 0.5 tsp caster sugar
• 4 heads chicory
• 1 small shallot
• 4 slices sourdough bread

And for the rest of the week…

• 400g walnuts
• 1.5 tsp fennel seeds
• 2 tbsp maple syrup
• 1.5 tbsp olive oil
• 2 tsp rosemary leaves
• 1 tsp sweet smoked paprika
• 0.5 tsp cayenne pepper

Step 1
Heat the oven to 170C/335F/gas 3½.

Step 2
Drain the ricotta in a sieve, then put in a bowl.

Step 3
Gently scrub the oranges clean, then finely grate the zest of one into the ricotta.

Step 4
Crush one garlic clove and beat into the ricotta with the thyme, three tablespoons of oil and generous seasoning; whisk to get rid of any lumps.

Step 5
Transfer the cheese to a small oven dish and bake for 20-25 minutes, until golden.

Step 6
Meanwhile, mix all the spiced nut ingredients and spread out on a large oven tray, so they bake evenly.

Step 7
Roast for 12-15 minutes alongside the ricotta, stirring once or twice, until golden.

Step 8
They will dry and crisp up as they cool.

Step 9
For the dressing, squeeze the juice of the zested orange into a cup and whisk in the vinegar, remaining oil and sugar.

Step 10
Separate the chicory leaves, then wash, dry and put in a salad bowl with a big handful of the roughly chopped spiced nuts.

Step 11
Zest the second orange, then peel and cut the fruit into neat segments.

Step 12
Add to the salad bowl with the shallot, season and toss with the vinaigrette.

Step 13
Toast the bread, rub it on one side with the remaining garlic clove and drizzle with a slug of oil.

Step 14
Scoop the ricotta on to the toasts, top with the zest and serve the salad alongside.