Spinach and Lentil Roulade
A rare vegetarian meal, but one I love hot or cold.
You will need
- 500g of fresh spinach (I actually used a mi of fresh which needed using up and frozen to make it up)
- an egg
- 300ml milk
- 200g of red lentils
- a small onion
- two slices of bread
- a inch of strong cheese
- a heaped tablespoon of premade horseradish
- a heaped tablespoon of tomato ketchup
- Butter for greasing
Do
- Fine dice the onion
- Boil lentils and onion in boiling water until lentils are tender. Drain hard
- Mash lentil mix with horseradish and ketchup until a chunky paste. Set aside
- Cook spinach in a pan with no extra water until tender.
- Drain, squeeze dry and chop roughly
- Separate out the egg yolk and mix briskly with milk into the spinach and a blob of butter
- Whisk the egg white to stiff peaks and fold into spinach carefully
- Pour spinach onto grease proof paper lined swiss roll tin (I had to use tinfoil today)
- Bake for 20 minutes at 180oC until risen and firm
- Remove spinach from the oven and allow to cool until you can handle it
- Smooth the lentil mix over the spinach in a single layer (about equal depth to the spinach)
- Roll carefully separating the greaseproof paper off the back of the spinach as you go
- Blitz the bread and cheese to a fine crumb
- Bake for 15 minutes until the coating is crunchy
- Cut slices an inch or so wide, either hot or cold, I love it.
Result
