Silverbeet Rolls
Silverbeet Rolls make for a delicious dish to serve at home or when you need to take a plate. Prepared in just 20 mins, with a further 20 mins for baking, this recipe is as easy as it is delicious – plus it’s perfect for vegetarians.
Ingredients
- Cooking spray
- Bunch (8 large leaves) silverbeet - 1
- Couscous - 3/4 cup
- Semi-dried tomatoes, drained and finely chopped - 2/3 cup
- Basil, finely chopped - 2 Tbsp
- Fresh ricotta - 100 g
- Egg white, lightly beaten - 1
- Cans diced tomatoes - 800 g
- Mozzarella - 1/2 cup
Method
- Preheat oven to 200°C (180°C fan-forced). Lightly spray a 1.5-litre square ovenproof dish with oil.
- Remove stalks and centre vein from silverbeet. Place silverbeet in a large heatproof bowl and cover with boiling water. Stand for 1 minute or until leaves are just wilted. Drain and rinse under cold water until leaves are cool. Squeeze out excess moisture.
- Place couscous and tomato in a medium heatproof bowl. Stir in 3/4 cup boiling water. Cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in basil, ricotta and egg white.
- For each roll, place a piece of silverbeet on a flat surface, with cut section overlapping slightly. Spoon 1/4 cup of couscous mixture onto centre of silverbeet. Roll to enclose filling, tucking in sides.
- Place rolls, seam-side down, in the prepared dish. Spoon tomato over rolls.
- Sprinkle with mozzarella. Bake for 15-20 minutes or until cheese is golden and rolls are heated.
- PER SERVE Energy 1491Kj • Protein 20g • Total Fat 10g • Saturated Fat 5g • Carbohydrates 42g • Sugars 12g • Sodium 709mg
