Pumpkin and goats cheese roulade with a nutty, quinoa stuffing packed full of fresh herbs.
- Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the pumpkin on prepared tray. Lightly spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool. Process pumpkin and 30g of the goat’s cheese in a food processor until smooth.
- Meanwhile, place quinoa and water in a saucepan and bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until water has evaporated and quinoa is tender. Set aside to cool. Transfer quinoa to a large bowl. Add pepitas, raisins, parsley and chives. Stir to combine. Season.
- Place egg yolks and pumpkin mixture in a large bowl. Stir until smooth. Sift the flour and cinnamon into a bowl. Add to pumpkin mixture. Stir until well combined.
- Reduce the oven to 180C/160C fan forced. Lightly spray a 26 x 39cm (base measurement) Swiss roll pan with oil and line with baking paper.
- Place a clean tea towel on a workbench and sprinkle with the parmesan and extra parsley. Use electric beaters to beat egg whites in a clean, dry bowl until stiff peaks. Add a quarter of egg white to pumpkin mixture and gently fold to combine. Add remaining egg white and fold to combine. Pour into prepared pan. Smooth surface with back of a spoon. Bake for 15 minutes or until golden, puffed and firm to the touch.
- Meanwhile, place ricotta and remaining goat’s cheese in a bowl. Mix well. Season.
- Turn the roulade out onto the prepared tea towel. Discard the paper. Set aside for 1-2 minutes to cool slightly. Spread ricotta mixture evenly over roulade, leaving a 3cm border along one long side, facing you. Spoon the quinoa mixture over the ricotta mixture. Using the tea towel as a guide, carefully roll up the roulade from the long side facing you, finishing with seam-side down. Carefully transfer to a serving platter. Serve warm with watercress leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set