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Spinach and red pepper roulade on toast

Ingredients 6
Servings 11


  • 2
    red peppers
  • 2
    yellow peppers
  • 8
    spinach leaves
  • 5
    fresh parsley, chopped
  • 11
    slices wholewheat bread
  • olive oil


Preheat oven grill. Remove tops from peppers and scoop out seeds and membrane. Cut into halves, rub the outside with a little oil and place skin-side up, under preheated grill until skin is blackened. Seal in a plastic bag and set aside to cool. When cool, peel off skin. Remove stalks from spinach and place leaves in a bowl. Cover with boiling water and set aside for a few minutes until leaves have softened. Drain and cool. Squeeze out excess water, spread out the leaves and blot dry on paper towels. Place two sheets of overlapping plastic wrap on a flat surface. Flatten red peppers to form a rectangle, overlapping the ends. Lay spinach leaves over peppers to form a second layer. Place flattened yellow peppers on top to form a third layer, making sure there are no gaps and that ends overlap. Sprinkle with parsley. Using plastic wrap to assist, roll up peppers tightly lengthwise, sealing the ends. Chill for 3 hours. Cut bread slices with cake cutter. Place on baking tray, brush with olive oil, sprinkle with salt and bake until golden. Remove plastic wrap, cut roulades into 1,5 cm thick slices and place on bread.

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