Rare roast beef, kumara and silverbeet rolls
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Large sliverbeet leaves make the perfect base for these little rolls. Packed with roast beef, sweet potato, tomatoes and capsicums served with a tasty mustard and honey dipping sauce.
Ingredients
Orange sweet potato (kumara)
350 g, cut into 1cm thick batons
Silverbeet
2 cup(s), (4 large leaves), stalks trimmed
Deli-sliced roast beef
128 g, (Buy 160g), fat trimmed
Cherry tomatoes
100 g, finely chopped
Red capsicum
1 small, thinly sliced
Black olives, drained
60 g, chopped
Rocket
60 g
99% fat-free, plain or natural yoghurt, unsweetened
3 tbs
Whole grain mustard
2 tbs
Honey
1 tsp
Mixed salad leaves
4 cup(s), (120g)
Lebanese cucumber
1 medium, cut into ribbons
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 20 minutes or until tender. Cool.
2
Place silverbeet in a heatproof bowl and cover with boiling water. Drain and rinse under cold running water. Drain again and pat dry with paper towel.
3
Place a sliverbeet leaf on a clean work surface. Place 1 slice roast beef in the centre. Top with one-eighth each of the sweet potato, tomatoes, capsicum, olives and rocket. Fold in sides and roll to enclose filling. Repeat to make 7 more rolls.
4
Combine yoghurt, mustard and honey in a small bowl until smooth. Serve silverbeet rolls with mustard dipping sauce, mixed salad leaves and cucumber.
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