VEGETABLE, FETTA & MINT ROLLS
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES $3.40 A SERVE
600g fresh low-fat ricotta 180g low-fat fetta, crumbled 1/4 cup chopped mint 1 cup frozen peas, thawed, crushed 2 teaspoons grated lemon zest 2 sheets reducedfat puff pastry, thawed 1 egg, lightly whisked 2 teaspoons poppy seeds 100g mixed salad leaves
ONE Preheat oven to 220ºC/200ºC fan forced. Line a large oven tray with baking paper. Combine cheeses, mint, peas and zest in a bowl. Season.
TWO Cut pastry sheets in half to make 4 rectangles in total. For each roll, place a pastry rectangle on a flat surface. Place
1/4 of the ricotta mixture along a short edge; roll to enclose. Place, seam-side down, on prepared tray. Brush top with egg. Sprinkle with poppy seeds. Bake for 15 minutes or until golden.
THREE Cut each roll into three pieces diagonally. Serve rolls with salad leaves.