Bring all the delights of Italian cuisine to your dinner table with this simple, flavoursome dish.

  • 35 mins cooking
  • Serves 6
  • Print


  • 400 gram piece baked ricotta cheese
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried chilli flakes
  • 1/4 teaspoon dried oregano leaves
  • 250 gram cherry tomatoes
  • 1/2 cup (125ml) extra-virgin olive oil
  • 1 medium_piece (300g) eggplant, sliced thinly
  • 2 tablespoon small fresh basil leaves
  • 3 (500g) chorizo sausages, sliced thinly
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 12 fresh asparagus spears, trimmed
  • 1/4 cup (20g) parmesan cheese flakes
  • 10 (150g) trimmed red radishes
  • 150 gram marinated seeded kalamata olives


  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Place ricotta on shallow oven tray; sprinkle with paprika, chilli and oregano. Place tomatoes on same tray. Drizzle ricotta and tomatoes with 2 tablespoons of the oil; roast about 10 minutes or until tomatoes begin to split.
  • 3
    Brush eggplant with 2 tablespoons of the oil; cook in grill pan (or pan-fry or barbecue) until browned both sides. Drizzle eggplant with 1 tablespoon of the oil; top with basil.
  • 4
    Cook chorizo in grill pan (or pan-fry or barbecue) until browned both sides; combine in small bowl with parsley.
  • 5
    Cook asparagus in large frying pan of simmering water until just tender; drain. Top asparagus with parmesan; drizzle with remaining oil.
  • 6
    Serve ricotta, tomatoes, eggplant, chorizo, asparagus, radishes and olives on large platter.


Asparagus could also be cooked in a grill pan (or pan-fried or barbecued) until just tender.

More From Women's Weekly Food