Chicken silverbeet rolls with roasted tomatoes
2 teaspoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed sea salt and cracked black pepper
500g chicken mince
1 long green chilli, finely chopped
½ cup (60g) almond meal (ground almonds)
½ cup tarragon leaves, finely chopped
½ cup flat-leaf parsley leaves, finely chopped
½ cup (120g) low-fat ricotta
8 large silverbeet (Swiss chard) leaves, stalks trimmed 400g vine-ripened cherry tomatoes finely grated parmesan, to serve basil leaves and lemon wedges, to serve
Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over medium heat, add the onion, garlic, salt and pepper, and cook for 4 minutes. Remove from the heat, add the chicken, chilli, almond meal, tarragon, parsley, eggs and ricotta, and mix to combine. Set aside.
Blanch the silverbeet in a large saucepan of salted boiling water for 30 seconds and refresh under cold water. Spoon
½ cup of the chicken mixture onto each leaf and roll to enclose, folding in the edges as you go. Place on a lightly greased oven tray and cook for 15 minutes. Add the tomatoes and cook for 5 minutes or until the parcels are golden and tomatoes are just blistered. Sprinkle the rolls with parmesan and basil and serve with lemon wedges. SERVES 4.