Eggs 5 Honey/agave syrup 1 tbsp White spelt flour 5 tbsp Vegetables (aubergines, peppers, onions, courgettes) 200g Salt 1 tsp Olive oil 1 tbsp Mayo 40g Rocket 30g Pickled ginger 10g

Preheat the oven to 170ºC/gas 3. Crack the eggs into a large bowl, add the honey/agave syrup and beat with a hand blender until you get a sticky, foam-like consistency (around 15 minutes). Sieve the flour into the bowl, folding it gently through a little bit at a time. Spoon the mixture into a flapjack tray lined with baking paper and spread it out evenly. Bake in the preheated oven for 12 minutes, until the top is golden. Set aside until the sponge is cold, then peel the paper off. Turn the oven up to 180ºC/gas 4. Cut all the veg for roasting into bite-size pieces, put them on a baking tray and add some salt and oil. Bake in the oven for 20 minutes, until softened and beginning to char on the edges. Set aside to cool down. Put the sponge on a board with the dark side facing up and spread with the mayo. Add the rocket, the roasted vegetables and the pickled ginger and roll it up carefully, trimming any ragged bits off either end to present it nicely. Cut into chunky slices and serve. Find more recipes from The Happy Pear here .

Mains, Mezze

Savoury swiss roll

Rustle up this vibrant veggie savoury roll for your next summer picnic

Added on June 6, 2016

Use up those veggies lurking around at the back of the fridge with this colourful summer dish from The Happy Pear

Serves 4-6

Oven temp 170ºC/gas 3

You will need

Eggs 5
Honey/agave syrup 1 tbsp
White spelt flour 5 tbsp
Vegetables (aubergines, peppers, onions, courgettes) 200g
Salt 1 tsp
Olive oil 1 tbsp
Mayo 40g
Rocket 30g
Pickled ginger 10g

Method

Preheat the oven to 170ºC/gas 3.
Crack the eggs into a large bowl, add the honey/agave syrup and beat with a hand blender until you get a sticky, foam-like consistency (around 15 minutes).
Sieve the flour into the bowl, folding it gently through a little bit at a time.
Spoon the mixture into a flapjack tray lined with baking paper and spread it out evenly. Bake in the preheated oven for 12 minutes, until the top is golden. Set aside until the sponge is cold, then peel the paper off. Turn the oven up to 180ºC/gas 4.
Cut all the veg for roasting into bite-size pieces, put them on a baking tray and add some salt and oil. Bake in the oven for 20 minutes, until softened and beginning to char on the edges. Set aside to cool down.
Put the sponge on a board with the dark side facing up and spread with the mayo. Add the rocket, the roasted vegetables and the pickled ginger and roll it up carefully, trimming any ragged bits off either end to present it nicely. Cut into chunky slices and serve.

Find more recipes from The Happy Pear here.

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You will need

Eggs 5
Honey/agave syrup 1 tbsp
White spelt flour 5 tbsp
Vegetables (aubergines, peppers, onions, courgettes) 200g
Salt 1 tsp
Olive oil 1 tbsp
Mayo 40g
Rocket 30g
Pickled ginger 10g

Method

Preheat the oven to 170ºC/gas 3.
Crack the eggs into a large bowl, add the honey/agave syrup and beat with a hand blender until you get a sticky, foam-like consistency (around 15 minutes).
Sieve the flour into the bowl, folding it gently through a little bit at a time.
Spoon the mixture into a flapjack tray lined with baking paper and spread it out evenly. Bake in the preheated oven for 12 minutes, until the top is golden. Set aside until the sponge is cold, then peel the paper off. Turn the oven up to 180ºC/gas 4.
Cut all the veg for roasting into bite-size pieces, put them on a baking tray and add some salt and oil. Bake in the oven for 20 minutes, until softened and beginning to char on the edges. Set aside to cool down.
Put the sponge on a board with the dark side facing up and spread with the mayo. Add the rocket, the roasted vegetables and the pickled ginger and roll it up carefully, trimming any ragged bits off either end to present it nicely. Cut into chunky slices and serve.

Find more recipes from The Happy Pear here.