[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Rare roast beef, kumara and silverbeet rolls by WW

Rare roast beef, kumara and silverbeet rolls

Total Time
30 min
10 min
20 min
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.


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

Cherry tomatoes

100 g, finely chopped

Red capsicum

1 small, thinly sliced

Black olives, drained

60 g, chopped


60 g

99% fat-free, plain or natural yoghurt, unsweetened

3 tbs

Whole grain mustard

2 tbs


1 tsp

Mixed salad leaves

4 cup(s), (120g)

Lebanese cucumber

1 medium, cut into ribbons

Oil spray

1 x 3 second spray(s)


  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.


TIP: Carefully cut the thick part of the centre vein from each silverbeet leaf before blanching.