Delicious and gluten free!
Butternut, spinach and goat's cheese roulade
800 g butternut, peeled and cubed
olive oil to toss in
Maldon salt and freshly milled black pepper to season
50 g pine nuts
50 g blanched almonds
1 tablespoon fennel seeds
25 g butter
400 g baby spinach leaves
200 g goat's chevin
200 g ricotta
salt and pepper to season
zest of one lemon and juice of half
6 whole eggs, yolks and whites separated
100 g pecorino
50 g gluten free flour (like potato flour)
½ tsp nutmeg
Preheat the oven to 180°C. Drizzle the butternut cubes with the olive oil and season with the salt and pepper. Place in the oven for 40 minutes. Remove from the oven, allow to cool before placing in a blender and blending until smooth.
Place the nuts and fennel seeds in a pan and toast them over a moderate heat until evenly golden brown. Place them in a food processor when cooled and crush. Set aside.
Melt the butter in a skillet and wilt the spinach. Drain and cool before sqeezing out all the liquid using your hands. Set aside.
Blend the chevin, ricotta, salt and pepper, juice and zest of the lemon until mixed well. Set aside.
Whisk the egg yolks and pecorino together. Now stir the butternut mixture into the egg mixture, and add the gluten free flour and the nutmeg. In a separate bowl, whisk the egg whites to soft peaks. Fold this into the squash mixture. Line a baking tray with baking paper and spray with a non-stick spray. Spread the mixture evenly onto the baking tray. Bake in the preheated oven for 8 to 10 minutes until set.
Remove from the oven and allow to cool before inverting onto another sheet of baking paper. Carefully remove the original sheet. Now spread the cheese mixture onto the butternut and sprinkle with ⅔ of the nut mixture. Top with a thin layer of the spinach. Flatten gently and roll from one of the shorter sides of the rectangle.
To serve, cut into rounds and scatter with the rest of the nuts. Drizzle with olive oil and serve with a green salad.