This beautiful entree is much easier to make than it looks and is surprisingly low in KJ.
With pumpkin and spinach it adds to your share of daily antioxidants not forgetting (how could we forget this) that it tastes great!
Preheat the oven to 180C
Beat the egg white until they are stiff and form peaks.
Wash the spinach and under a medium heat toss the leaves until they have wilted completely.
Allow the spinach to cool slightly, drain off any excess moisture from the pan and transfer to a food processor to chop finely.
Fold the spinach through egg whites with the chopped shallots.
Line a 30 x 40cm baking tray with baking paper then spread the egg mixture across the pan and place in the oven to cook for 20 minutes.
While the roulade is cooking steam the pumpkin for 15 - 20 minutes until tender.
Allow the pumpkin to cool slightly, then transfer to the food processor, add the lemon juice and black pepper and blend intil smooth.
Remove the roulade from the oven and set aside to cool slightly.
Spread a layer of cream cheese over the surface of the roulade and a layer of smoked salmon over the cheese.
Roll the roulade up, gently easing it off the baking paper as you go.
Cut it into slices and serve the slices over the pumpkin sauce.
Makes 6 servings
| Prep Time: | 20 mins |
| Cooking Time: | 35 mins |
| Ready in: | 55 mins |
Suitable for: |
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| Entree | |
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| Nutritional Information - Per Serve | |
| Kj | 458 kj |
| Calories | 109 kcal |
| Fat | 3.7 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 4.7 g |
| Total Protein | 13 g |
| Fibre | 2.3 g |
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