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Photo of Rare roast beef, kumara and silverbeet rolls by WW

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.

Notes

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

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