Tomato and courgette roulade

1. Make a 25 x 18cm mould using baking paper, with sides approximately 3cm high. Press the folds down and secure the corners with paper clips or pins. Spray the
mould with non-stick spray and place
on a baking sheet.
2. Filling: Heat the butter in a saucepan and saut&egrve; the onion until soft. Add the courgettes and mustard, and cook for one minute. Mix the cornflour and
milk, then stir into the courgette mixture
until it thickens. Remove from the heat
and set aside.
3. Roulade: Stir the egg yolks, tomato paste and Parmesan cheese into the
white sauce until smooth. Beat the egg
whites until soft peaks form and fold
into the white-sauce mixture.
4. Pour the mixture into the prepared paper mould and bake in a preheated oven for 12 to 15 minutes, or until puffed and golden brown. Turn out
onto a wire rack covered with a clean
dishcloth. Carefully remove the paper
and spread the filling evenly over the
roulade. Holding the dishcloth with
both hands, gently roll up the roulade.
5. Yellow-pepper sauce: Heat the stock in a small saucepan. Add the yellow
peppers and thyme and simmer for 15 minutes. Transfer to a food processor and blend for one minute.
Pass the purèe through a sieve and
whisk in the butter while the purèe is still warm. Add the mint, chives and
lemon zest, and season to taste.
6. Toss the salad leaves and the herbs together in a bowl. Drizzle with
vinaigrette and toss to coat. Serve with
the sliced roulade, and drizzled with
the yellow-pepper sauce.