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Broccoli, Asparagus and Ricotta Slice with Smoked Salmon

By MiNDFOOD

Broccoli, Asparagus and Ricotta Slice with Smoked Salmon
Spear no effort, try this Broccoli, Asparagus and Ricotta Slice with Smoked Salmon.

Broccoli, Asparagus and Ricotta Slice with Smoked Salmon is a twist on the classic zucchini slice. Enjoy it warm or store refrigerated and eat cold. Halve this slice horizontally and toast it under the grill for a vegetable-packed sandwich
alternative.

Broccoli, Asparagus and Ricotta Slice with Smoked Salmon Recipe

Makes 6 serves

Ingredients

  • 300g head broccoli, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 1 brown onion, coarsely chopped
  • ½ cup oregano, chopped
  • 1 tbsp fine lemon zest
  • ½ tsp chilli flakes
  • 1 cup finely grated pecorino
  • 1 cup self-raising flour
  • 6 eggs, lightly beaten
  • 300g firm ricotta, plus extra to serve
  • 2 bunches asparagus, trimmed and halved lengthwise
  • 400g smoked salmon, to serve
  • Lemon wedges, to serve

Method

  1. Line a 20 x 30cm slice tin with non-stick baking paper, allowing 3cm overhang. Preheat oven to 220°C (200°C fan forced).
  2. Place broccoli, zucchini, onion, oregano and lemon zest in the bowl of a food processor and process until finely chopped. Place in a large bowl, add the chilli, pecorino, flour and mix to combine.
  3. Make a well in the centre, add the eggs and mix to just combine.
  4. Fold through the ricotta, and spoon into the tin. Top with asparagus. Bake for 25-30 minutes or until golden and a skewer inserted comes out clean. Allow to cool slightly and cut into slices. Serve with extra ricotta, salmon and lemon wedges.

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