Paprika vegetable slice and asparagus salad

This healthy vegetable bake with just a hint of paprika marries perfectly with the refreshing flavours of the asparagus salad. A delightful, healthy dish for any occasion!

Serves: 1


  • ⅓ cup (55g) zucchini
  • ½ cup (40g) broccoli
  • ⅔ cup (60g) mushrooms
  • ⅔ cup (100g) cannellini beans
  • ⅓ tbsp self-raising flour
  • ½ tsp paprika
  • 2 eggs
  • 6 asparagus spears
  • ¼ cup green beans
  • ¼ red onion
  • ½ garlic clove
  • ¼ lemon
  • ½ cup (50g) ricotta


  1. Trim and finely chop the asparagus, trim the green beans, grate the zucchini, cut broccoli into smaller florets, slice the mushrooms and red onion.
  2. Preheat oven to 180°C. Line an oven-proof dish or tin with baking paper allowing a 2cm overhang.
  3. Combine zucchini, broccoli, mushrooms and cannellini beans in a bowl. Stir together the ricotta, flour and paprika in a separate bowl. Add eggs to the ricotta mixture and mix well. Pour both bowls into the baking dish or tin and smooth the surface. Bake for 45 minutes or until a skewer comes out clean. Allow to cool for 5 minutes in the baking dish then cut into slices.
  4. In the meantime, boil the asparagus and beans for 2 minutes or until tender and bright green. Drain and refresh under cold water. Place asparagus, green beans, onion, garlic and lemon juice in a bowl and toss to combine.
  5. Serve the vegetable slice on the asparagus salad.

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