Rare roast beef, kumara and silverbeet rolls
Orange sweet potato (kumara)
350 g, cut into 1cm thick batons
2 cup(s), (4 large leaves), stalks trimmed
Deli-sliced roast beef
128 g, (Buy 160g), fat trimmed
100 g, finely chopped
1 small, thinly sliced
Black olives, drained
60 g, chopped
99% fat-free, plain or natural yoghurt, unsweetened
Whole grain mustard
Mixed salad leaves
4 cup(s), (120g)
1 medium, cut into ribbons
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Combine yoghurt, mustard and honey in a small bowl until smooth. Serve silverbeet rolls with mustard dipping sauce, mixed salad leaves and cucumber.