Pre-heat oven to 220ºC, gas mark 7. Wash the
spinach, place in a large saucepan with the water and boil for 4 minutes. Grease and line a 32 x 23 cm Swiss roll tin. Drain the
spinach, squeeze to remove excess water and finely chop. Mix the chopped
spinach with the egg yolks, salt, pepper and nutmeg. Whisk egg whites until just firm, fold into
spinach mix. Spread the
spinach on the lined swiss roll tin and smooth the top, bake in the oven for 15 minutes or until firm and golden. While the
spinach is in the oven, wash the
broccoli and boil it for 4 minutes, drain and keep warm. Sprinkle a sheet of baking parchment with the Parmesan cheese and turn the cooked
spinach mix on to it. Peel away the lining paper. Spread the Mozzarella over the
spinach and top with the cooked
broccoli. Carefully roll up the
spinach base off the parchment to form the roulade. Heat up the chopped tomatoes. Cut the
spinach and
broccoli roulade into slices and serve on top of the tomatoes.
Can also serve as a main course for 3-4 people. The mix of
spinach,
broccoli and tomatoes makes this a particularly healthy choice. Combined, these ingredients provide a range of protective factors which will work together for maximum effect.
