Spinach roulade

1.Preheat oven to 220°C (200°C fan-forced). Lightly grease and line a 30 x 25cm Swiss roll pan with baking paper, extending paper 3cm over long sides. Place a tea-towel on a flat surface; line with baking paper.

2.Melt butter in a small saucepan over moderate heat. Add flour; cook and stir for 1 minute. Remove from heat; gradually add milk until welt combined.

3.Return to heat; cook and stir until mixture boils and thickens. Transfer mixture to a large heatproof bowl. Cool sightly. Stir in spinach and egg yolks.

4.Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gently fold egg white through spinach mixture. Spread in prepared pan.

5.Sprinkle with half the parmesan. Bake for 12 minutes or until it springs back when touched. Invert onto prepared tea-towel. Starting from long edge, roll to make a log. Cool for 5 minutes. Unroll. Place bacon on a baking tray; bake for 5 minutes or until crisp. Break into pieces.

6.Using a wooden spoon, beat cream cheese until smooth. Stir in tomato, capsicum, parsley and remaining parmesan. Spread cream cheese mixture over roulade, leaving a 2cm border. Roll up (without tea-towel). Sprinkle with bacon. Serve with salad.