Spiced involtini primavera

Spiced involtini primavera

By
From
Thrive on Five
Serves
2
Makes
4
Photographer
Dan Jones

We have given these Italian rolls an Indian makeover with the addition of curry spices and paneer cheese. Perfect for a light lunch, or as a snack.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1/2 teaspoon medium-hot curry powder
1/4 teaspoon ground cumin
pinch chilli powder
1 garlic clove, crushed
4 fine asparagus spears, cut in 6cm lengths
50g paneer cheese, cut into 4 strips
1 small aubergine, sliced lengthways in 5mm strips
1 courgette, sliced lengthways in 5mm strips
4 spring onions, cut into long thin strips, green parts only, (optional)

Method

  1. Preheat the grill to a medium setting.
  2. Prepare the marinade by mixing the oil, curry powder, cumin, chilli powder and garlic. Brush the asparagus, paneer and both sides of the aubergine and courgette slices with the marinade. Place the aubergine and courgette slices under the grill for 10 minutes, being careful not to let them burn. Turn over the strips, add the asparagus and paneer and grill for a further 10 minutes until everything has softened, but the aubergine and courgette still retain their structure.
  3. Leave to cool for 10 minutes. Make four individual rolls by placing each courgette slice on top of an aubergine slice, then place one-quarter of the asparagus and paneer at one end and roll up. Finally, tie with the spring onion, if using. Repeat to make four rolls.
Tags:
Healthy
five a day
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