Name: Capsicum, ricotta and rocket pinwheels
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 large red capsicum (700g); 1 tablespoon fresh lemon thyme leaves; 2 teaspoon white wine vinegar; 2 teaspoon lemon juice; 1 teaspoon olive oil; 1/2 teaspoon sugar; 2 slice wholemeal lavash bread (120g); 60 gram reduced-fat smooth ricotta cheese; 40 gram baby rocket leaves

Ingredients

2 large red capsicum (700g)

1 tablespoon fresh lemon thyme leaves

2 teaspoon white wine vinegar

2 teaspoon lemon juice

1 teaspoon olive oil

1/2 teaspoon sugar

2 slice wholemeal lavash bread (120g)

60 gram reduced-fat smooth ricotta cheese

40 gram baby rocket leaves

Method

1.Quarter capsicums; discard seeds and membranes. Roast capsicum under hot grill, skin-side-up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper 5 minutes; peel away skin then cut into thick strips.

2.Combine capsicum, thyme, vinegar, juice, oil and sugar in medium bowl.

3.Spread bread with cheese. Divide capsicum mixture and rocket leaves among bread; roll up to enclose filling. Cut each roll into four pieces.

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Ingredients

Method

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