Zucchini slice with roasted tomatoes

Preheat oven to 180°C fan forced. Grease and line base and sides of 18cm square (base) cake pan.

Place the zucchini, pumpkin, silverbeet and onions in a large bowl, mix well.

Mix the egg yolks with 1 tablespoon of cold tap water and add to the vegetables. Mix until well combined.

Sift the chickpea flour, baking powder, cumin and coriander together over the vegetable mixture. Add the chilli (if using). Season and stir until well combined.

Using a hand mixer, whisk the egg whites in a clean dry bowl to soft peaks. Fold into the vegetable mixture until well combined. Spoon into the pan. Sprinkle the top with pumpkin seeds, thyme and extra chilli flakes (if using). Bake for 35 to 40 minutes, or until the centre is set. 15 minutes before the slice is ready, place the tomatoes onto a baking tray. Season and roast for 15 minutes.

Remove the zucchini slice from the oven and allow to stand in the pan for 5 minutes, then lift onto a board. Cut the slice in half. Cut each half in two and serve with roasted tomatoes and a lemon wedge.

TIP: You can make the slice ahead and reheat in a 180°C oven for 15 minutes or between baking paper in a sandwich press.