Name: Silverbeet rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: olive oil cooking spray; 1 bunch (8 large leaves) silverbeet; 3/4 cup couscous; 2/3 cup (80g) drained semi-dried tomatoes, finely chopped; 2 tablespoon finely shredded basil; 100 gram fresh ricotta; 1 egg white, lightly beaten; 2 400 g cans diced tomatoes; 1/2 cup mozzarella cheese

Ingredients

olive oil cooking spray

1 bunch (8 large leaves) silverbeet

3/4 cup couscous

2/3 cup (80g) drained semi-dried tomatoes, finely chopped

2 tablespoon finely shredded basil

100 gram fresh ricotta

1 egg white, lightly beaten

2 400 g cans diced tomatoes

1/2 cup mozzarella cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly spray a 1.5-litre (6-cup) square ovenproof dish with oil.

2.Remove stalks and centre vein from silverbeet. Place silverbeet in a large heatproof bowl; cover with boiling water. Stand for 1 minute or until leaves are just wilted. Drain; rinse under cold water until leaves are cool. Squeeze out excess moisture.

3.Place couscous and tomato in a medium heatproof bowl; stir in 3/4 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in basil, ricotta and egg white.

4.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 sliverbeet. Roll to enclose filling, tucking in sides.

5.Place rolls, seam-side down, in prepared dish. Spoon tomato over rolls; Sprinkle with mozzarella. Bake for 15-20 minutes or until cheese is golden and rolls are heated. Serve.

Women's Weekly Food