Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
Pour mixture into a baking paper lined 28 cm x 18 cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set.
Cool slightly before slicing and serving warm or cool with salad.
Tips & Hints:
This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated. Roasted capsicum and marinated artichokes can be purchased in jars in the antipasto section of the supermarket or from a deli.