Savoury Roulade

Spicy and crunchy, this savoury roulade looks impressive, no one will ever guess how simple it is.

 50 g PURE OLIVE SPREAD
 25 g RICE FLOUR OR GLUTEN FREE FLOUR
 300 ml UNSWEETENED SOYA MILK OR RICE MILK
 125 g COURGETTE (GRATED)
 100 g MIXED NUTS, CHOPPED AND TOASTED
 3 EGGS OR EGG REPLACER: SEPARATED
 CAYENNE PEPPER OR CAJUN SPICES
 1 tsp FRESH THYME LEAVES
 SALT & FRESHLY GROUND BLACK PEPPER TO SEASON
FILLING:
 25 g PURE SPREAD
 340 g SWEET POTATOES (PEELED AND COOKED)
 2 tbsp SOYA CREAM
 ½ tsp FRESHLY GRATED NUTMEG
 165 g SWEETCORN (DRAINED)

1

Preheat oven to 200°C/gas mark 6. Grease a swiss roll tin with Pure spread and line with baking parchment.

2

Mash together the sweet potato, Pure spread, soya cream and nutmeg until smooth. Season to taste, and set aside.

3

Make the roulade by melting the Pure spread in a saucepan.

4

Beat in the flour and then add the milk a little at a time, stirring constantly until you have a smooth sauce. Season to taste.

5

Stir in the thyme, courgette, half the mixed nuts and the egg yolks. Remove from the heat.

6

In a large bowl whisk the egg whites until stiff.

7

Carefully fold in the egg whites into the courgette mixture a tablespoon at a time, blending well.

8

Transfer to the prepared tin and shake over some Cayenne pepper or Cajun spice mix.

9

Bake for 15-20 minutes or until firm.

10

Prepare a sheet of baking parchment by scattering over the remaining nuts and turn out the roulade and cut away the crisp edges with a knife.

11

Spread the warm sweet potato filling mixture onto the roulade and scatter over the sweetcorn.

12

Quickly roll up the roulade and place on a hot serving dish.

13

Garnish with fresh parsley and a green leaf salad and some new potatoes.

14

Tips: Use the baking parchment underneath to roll up the hot roulade.