Superlite Spinach Roulade recipe

• Serves 10

This savoury baked roulade can be served hot or cold, it's delicate and light but packed with flavour. Using spinach means it can be made all year round. Simply substitute the peppers for other ingredients for example roast carrot in the winter or asparagus in spring. With its plethora of colours this summer one is a killer.

Ingredients for the roulade

  • 400ml milk
  • Pinch nutmeg for infusion
  • 5 cloves for infusion
  • 20 peppercorns for infusion
  • ½ onion finely chopped for infusion
  • X2 bay leaves, sprigs thyme for infusion
  • 60gms butter
  • 80gms self raising flour
  • 7 eggs-5x yolks
  • 7x whites
  • 300gms washed and dried spinach leaf

Ingredients for the filling

  • 3 x red bell peppers, de-seeded and cut into quarters
  • 400 gm full fat cream cheese
  • Splash cream (25ml)
  • Splash of raspberry vinegar
  • 1 x red onion very finely diced
  • Small handful dill leaves, finely chopped
  • Black pepper, 2 cloves garlic (finely chopped), olive oil


  1. Pre heat oven to 160˚C
  2. Roast the red peppers with garlic, olive oil and salt and pepper for 20 minutes until just taking colour, but still just al-dente.
  3. Meanwhile bring milk to the boil, with the infusion ingredients and simmer for 5 minutes
  4. In a small separate pan, melt the butter, add the self raising flour and make a roux. Sieve the hot infused milk slowly on to the roux while whisking to make a white sauce. When smooth transfer to a bowl and cool.
  5. Wilt the spinach quickly (as to retain texture/ shape) in two lots in a hot wok with a little olive oil, salt and nutmeg.
  6. Cool the spinach for 5 minutes, then press out any excess moisture. Transfer to food processor and purée until fine.
  7. Whisk the 7 egg whites until stiff, and set aside.
  8. Stir in the 5 egg yolks to the white sauce, then fold in the spinach purée and finally fold in the whisked egg whites.
  9. Transfer the mix evenly to a 30cm x 40cm baking tray lined with greaseproof paper, bake for 6 minutes at 160 C, then open the door and leave for a further 2 minutes.
  10. Remove from oven and leave to cool for 10 minutes.
  11. Note: It's easiest to roll when 'just warm'. For the filling, first mix the cream cheese, cream and raspberry vinegar until smooth, then add the diced red onion, fine garlic, chopped dill and pepper
  12. Turn the roulade onto a fresh piece of greaseproof, and then evenly spread the filling, allowing a few centimetres free around the edges. Finally layer the red peppers in two rows in the centre. Roll the roulade tightly using the greaseproof as a lever.
  13. Refrigerate for 30 minutes and serve (or store for up to 4 days).
  14. To serve, cut into 2.5cm slices. Re-heat for 5 minutes in the oven or serve cold.

Raz-al-hanout double couscous


  • 400 gm Israeli or giant couscous
  • 500 ml light vegetable stock
  • 1 dessert spoon raz-al-hanout seasoning
  • 7 dessert spoons of olive oil
  • Salt and pepper
  • 1 large red onion diced
  • 1 red pepper diced
  • 1 large courgette diced
  • 2 cloves garlic fine chopped
  • 1 large orange fine zested


  1. Bring the stock, raz-al-hanout and 1 tablespoon olive oil to the boil. Add the Israeli couscous and simmer for 5 minutes on a very gentle heat, or until just beginning to stick to the pan, remove from heat and cover with lid, leave to stand for 15 minutes.
  2. In a wok gently sauté the red onion in 2 tablespoons of olive oil for 2 minutes, add the garlic and orange zest sauté for 1 further minute. Add the pepper and courgette and sauté for 3 minutes.
  3. Finally transfer the couscous to a bowl, add 2 tablespoons olive oil and break the couscous down using fingers until all separated with no lumps. Add this to the sauté diced vegetables (onions peppers etc.) and stir fry for 2 minutes, season and add the final tablespoon of olive oil, salt and pepper and the juice of orange.
  4. Serve immediately or keep for up to 3 days and reheat. Can be served as a salad with fresh herbs (mint or coriander) and feta or pine nuts.

Smooth orange dressing

This dressing has an emulsified mayonnaise type consistency and can be kept in the fridge for a week. Its great with a variety of dishes, steamed asparagus, purple broccoli, feta as a salad dressing, the list goes on.


  • 3 large oranges (carefully fine zested and juiced).
  • 1 1/2 tablespoons maple syrup
  • 11/2 tablespoons smooth Dijon mustard
  • 250ml good olive pomice oil or quality cold pressed sunflower oil
  • An egg cup water


  1. Fine zest and juice the oranges and put in small saucepan. nb put the inside pith in as well, bring to boil and gently reduce by 50% until a thick consistency.
  2. Transfer to a plastic or stainless steel measuring jug and cool for 5 minutes. Then add the mustard, maple syrup and salt.
  3. With a hand blender, blend the mix until smooth, then gently add the oil slowly like a mayonnaise (whilst constantly blending to keep consistency) so the dressing is smooth and silky.
  4. When all the oil is added blend in the water.

More vegetarian recipes