Why not leave the sandwiches at home this week and try this slice for lunch!
Zucchini and sweet potato slicePhotography by Jeremy Simons
You will need:
2 teaspoons olive oil
1 large brown onion, finely chopped
300g sweet potato, peeled, coarsely grated
2 garlic cloves, crushed
2 egg whites
40g (1/4 cup) plain flour
125g (1/2 cup) fresh ricotta
250g zucchini, grated, moisture removed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh continental parsley
240g cherry truss tomatoes, to serve
Baby rocket leaves, to serve
Balsamic vinegar, to serve
Preheat oven to 180C. Grease and line a 26 x 16cm slice pan.
Heat the oil in a large non-stick frying pan over high heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the sweet potato for 3-4 minutes or until soft. Stir in the garlic for 1 minutes.
Whisk the eggs, egg whites and flour in a large bowl until smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, chives and parsley.
Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
Serve a slice with tomatoes, rocket and a drizzle of vinegar.