ZUC­CHINI & LEMON RICOTTA ROLLS

SERVES 10 (MAKES 30) PREP 30 MINS COOK 10 MINS $1 A SERVE

Homes+ (Australia) - - EASY FOOD -

200g fresh ricotta 1/2 lemon, zest finely grated, juiced 4 zuc­chini, cut into 30 rib­bons 15 sun-dried tomato halves, cut in half cook­ing oil spray 100g rocket leaves

ONE Com­bine ricotta, zest and juice in a bowl. For each roll, place a zuc­chini rib­bon on a flat work sur­face. Spread with a lit­tle ricotta mix­ture. Place a piece of tomato at one end. Roll up to en­close tomato. Se­cure with a tooth­pick.

TWO Pre­heat a bar­be­cue grill to high. Spray zuc­chini rolls with oil. Cook, in batches, for 1 min each side or un­til browned and cooked. THREE Ar­range rocket on a serv­ing plat­ter. Top with rolls. Serve. Use a veg­etable peeler to cut zuc­chini into rib­bons.

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