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Vegetable slice with asparagus salad
Vegetable slice with asparagus salad
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Ingredients:
  • 1 red capsicum, diced
  • 2 zucchini, grated
  • 2 carrots, peeled, grated
  • 400g can cannellini beans, rinsed, drained
  • 250g low-fat ricotta cheese
  • 10.00 gm self-raising flour
  • 5.00 gm smoked paprika
  • 3 eggs, lightly beaten
  • 1 bunch asparagus, trimmed, thinly sliced
  • 150g green beans, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 125.00 ml flaked almonds, toasted
Instructions:
  • Preheat the oven to 180°C. Grease a 3cm deep, 16.5cm x 26cm slab pan, then line the base and sides with baking paper, leaving a 2cm overhang on both long ends.
  • In a bowl, mix capsicum, zucchini, carrots, and cannellini beans together. In a separate bowl, whisk ricotta, flour, and paprika until smooth. Incorporate eggs into the ricotta mixture and combine well. Stir the ricotta mixture into the vegetables until fully mixed. Pour the mixture into a pan, smooth the surface, and bake for 45 minutes or until a skewer comes out clean when inserted into the center. Let it cool in the pan for 5 minutes before cutting into 8 pieces.
  • Prepare asparagus salad: In a saucepan, bring water to a boil. Cook asparagus and green beans for 2 minutes until bright green and tender. Drain, cool under cold water, then pat dry. Combine with onion, garlic, oil, and almonds in a bowl. Mix well.
  • Plate the asparagus salad, garnish with a vegetable slice, and serve.

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