Chicken sil­ver­beet rolls with roasted toma­toes

donna hay - Fresh + Light - - Fresh -

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

2 eggs

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.

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