Spinach Roulade with Ricotta and Asparagus
The retro Spinach Roulade with Ricotta and Asparagus is having a revival with new flavour combinations bringing a modern twist that everyone is sure to love. You can add plenty of nutrient-dense nuts...
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Cooking tools:
- Skillet
- Fork
- Mixing bowl
- Food processor
- Whisk
- Swiss roll tin
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Kitchen towel
- Bench
- Chef's knife
- Cutting board
- Colander
- Baking pan
- Spatula
- Tongs
- Fine-mesh sieve
- Oven mitt
- Serving platter
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 cup broad beans, blanched and shelled
- 2 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 400g baby spinach leaves
- 1 bunch asparagus, chopped into 1cm pieces
- 5 eggs, separated
- 3 tbsp cornflour
- 2-3 tbsp parmesan, finely shredded
- 350g smooth ricotta
- 100g soft feta, crumbled
- Extra 1⁄4 cup parmesan, shredded
- 3⁄4 cup watercress sprigs, plus extra to garnish
- 2 tbsp pepitas and sunflower seeds, roasted with paprika, coarsely chopped
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