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Vegetable slice with asparagus salad

  • 0:25 Prep
  • 0:45 Cook
  • 4 Servings


  • 1 red capsicum, diced
  • 2 zucchini, grated
  • 2 carrots, peeled, grated
  • 400g can cannellini beans, rinsed, drained
  • 250g low-fat ricotta cheese
  • 1 tablespoon self-raising flour
  • 2 teaspoons smoked paprika
  • 3 eggs, lightly beaten

Asparagus salad

  • 1 bunch asparagus, trimmed, thinly sliced
  • 150g green beans, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup flaked almonds, toasted


  • 1
    Preheat oven to 180°C. Grease a 3cm deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  • 2
    Combine capsicum, zucchini, carrots and cannellini beans in a bowl. Whisk ricotta, flour and paprika in a separate bowl until smooth. Add eggs to ricotta mixture and mix well. Add ricotta mixture to vegetables and stir until well combined. Pour mixture into pan. Smooth surface. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 5 minutes. Cut into 8 pieces.
  • 3
    Make asparagus salad: Meanwhile, bring a saucepan of water to the boil over high heat. Add asparagus and green beans. Cook for 2 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towels. Place asparagus, green beans, onion, garlic, oil and almonds in a bowl. Toss to combine.
  • 4
    Divide asparagus salad between plates. Top with vegetable slice and serve.

Source: taste.com.au


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