It's very exciting making this roll for the first time. You'll feel like a master chef pulling this impressive creation from the oven. The contrasting flavours of tomato and goat's cheese work so well together and complement the earthier flavours of silverbeet and mushroom.
Preheat the oven to 180 degrees Celsius.
Cook the silverbeet in boiling salted water for 2 minutes. Plunge into cold water, squeeze dry, then blend in a food processor.
Stir through the nutmeg, fold in goat's cheese, then season with pepper and set aside.
In a glass or stainless steel bowl, beat the egg whites until they are stiff and form small peaks. Fold in the silver beet mixture, being careful not to overmix, then spread evenly across a baking sheet lined with baking paper.
Bake for 20-30 minutes until cooked through but still soft and springy to the touch.
While the spinach roll is cooking, heat the corn oil in a small pan and saute the mushrooms until they are soft. Add the tomato sauce and heat through. Ease the roll from the baking paper using a flat knife and spatula. Put it on a clean tea towel and lay the mushrooms and sauce over the top, leaving the edges clear. Carefully roll it up and serve warm with Italian green salad.
Serves 4 as a starter, or 2 as a main meal
Makes 4 servings (serve = as starter)
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Entree, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1357 kj |
| Calories | 324 kcal |
| Fat | 25.2 g |
| Saturated Fat | 5.8 g |
| Total Carbohydrate | 8.5 g |
| Total Protein | 14.2 g |
| Fibre | 6.5 g |
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