This can be made with normal potato too. It would be best however to leave the grated potato with a little salt in a colander for a few minutes and then strain to remove excess moisture.
I also used cooked mince just with some aromatics and onion and you could use sliced cooked chicken or other cold meats. This is a great dish for a BBQ, picnic or cold buffet.
Ingredients (serves 6-8)
- 1 large courgette
- 1 sweet potato, peeled
- 200g cream cheese
- 5 medium eggs, beaten
- 200g feta cheese, crumbled
- 200g Greek yogurt
- 50g parmesan cheese, grated
- 2 tbsp of mixed chopped parsley and mint
- A pinch of dried oregano
- A few chilli flakes
- 3 flame roasted red peppers from a jar
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 2 tbsp pine nuts, toasted
To serve
- Greek basil leaves, optional
- Simply dressed green leaf salad
Method
Preheat oven to 200 C fan.
Grate the courgette and put in a piece of muslin over a colander with some salt. Leave for 15 minutes and then squeeze all the liquid out. Grate the sweet potato.
In a bowl beat the eggs. Add the grated courgette and sweet potato to the bowl as well as the herbs, pepper, a few chilli flakes and half of the lemon zest. Season with some salt and pepper.
Line a baking sheet 35 x 25cm with baking paper. Brush it with the olive oil. Spread the sweet potato/courgette mix thinly to cover all the surface and bake in the oven for 30 minutes until golden. Take out of the oven and leave to cool.
In a bowl, crumble the feta and mix with the cream cheese, yogurt and parmesan, season with salt, pepper, chilli flakes and the rest of the lemon zest.
Chop the flame roasted peppers finely and squeeze any excess moisture from them.
Use a small spatula to spread 2/3 of the cheese mix over the cooked potato and courgette. Top with the chopped peppers and half the toasted pine nuts. Use the baking paper to help you roll the roulade and place on a serving platter. Spread the reserved cheese mix and sprinkle with the basil leaves and pine nuts. Slice and serve with some green leaves and crispbreads as a light lunch or starter.