Fancy zucchini rolls

Top tip when making this recipe: make sure to get all that excess liquid out of the spinach. Squeeze it between your hands – you will be amazed at how much comes out. What’s left is all the fibre! Which is what we’re after. The ricotta filling for these rolls also doubles up as a delicious pasta sauce, finished with a squeeze of lemon. Scale the recipe up if you’re feeding a crowd.

Makes: 2 portions
Prep Time: 15 minutes

Ingredients

• 60g ricotta
• 2 tbsp finely grated parmesan
• 50g frozen spinach, defrosted and excess water squeezed out
• 1 tsp ground nutmeg
• 1 tbsp pine nuts, toasted
• 1 small zucchini, sliced into ribons with a manodline or peeler
• salt and pepper
  
  

METHOD

1. Make the filling by mixing together the ricotta, Parmesan, spinach, nutmeg and toasted pine nuts in a bowl and season generously with salt and pepper.
   
   
2. Lay out the ribbons of zucchini and spread equal amounts of the filling mixture along the length of each. Roll up each filled ribbon into a spiral. Arrange the spirals on a serving plate and serve.