Starter: Courgette roulade stuffed with cream cheese and red onion (Scott Burrell)

Published: Monday, 15 October 2007, 3:11PM

INGREDIENTS

ROULADE
• 2 medium courgettes
• 300g self raising flour
• 75g margarine
• 1 sprig marjoram
• 1 sprig thyme
• 1 sprig parsley
• 1 sprig sage
• Salt and Pepper

FILLING
• 200g soft cheese
• 2 cloves garlic
• 6 sprigs of chives
• 50g chopped rocket
• 50g watercress
• ½ red onion

SALAD
• 3 tbsp Thai sweet chilli dipping sauce
• 2 tbsp extra virgin olive oil
• Watercress and rocket, unchopped
• 50g half shelled walnuts
• 150g long strips of finest Scottish smoked salmon

METHOD

OVEN – 180 DEGREES CELSIUS

1. Chop the ends off the courgettes and grate into a bowl. Sprinkle with 1 tsp of salt and leave for 5 to 10 minutes.
2. Rub 200g of self raising flour with the margarine and add the courgettes and the courgette juice.
3. Chop the marjoram, thyme, parsley and sage and add to the mixture and season.
4. Bring all the ingredients together to form a dough. Add water or more flour if needed.
5. Roll out the mixture on greaseproof paper so it is 1 cm deep then lift the greaseproof paper into the baking tin.
6. Bake in the oven at 180 degrees Celsius for 8 to 12 minutes.
7. For the filling, finely chop the red onion, watercress, rocket, garlic and chives.
8. Mix the soft cheese, red onion, 2 tbsp chives, 2 tbsp rocket, 2 tbsp watercress and season.
9. Take the roulade out of the oven, allow to cool slightly. Spread the filling over the courgette sponge and roll.
10. Place in the fridge for 10 minutes
11. For the dressing, mix the sweet chilli sauce and olive oil in a bowl, add the walnuts, unchopped watercress and unchopped rocket and toss to combine.
12. To serve, cut a slice of roulade and wrap in smoked salmon, serve a slice of the roulade with the salad garnish and decorate the plate with a few drops of the dressing.