Starter: Courgette and mint roulade and smoked prawns and balsamic roast tomato salad (Camilla Jackson)

Published: Thursday, 16 August 2007, 3:24PM

INGREDIENTS

• 1 kg courgettes
• bunch of fresh mint
• 8 free range eggs
• 1 lemon
• 500g cream cheese
• 250g baby spinach

• 10 French beans
• 6 tomatoes on the vine
• 100 ml extra virgin olive oil
• dash balsamic vinegar
• tablespoon runny honey
• dash white wine vinegar
• 1 tbsp mayonnaise
• bunch fresh chives
• handful smoked prawns
• small bunch of watercress
• salt and pepper

METHOD

1. Grate the courgettes and chop the fresh mint
2. Pan fry the courgettes with the mint and put into a bowl
3. Separate the eggs and add the yolks to courgettes and mix.
4. Whisk egg whites and fold through the courgette mixture. Pour into greased baking tray. Cook in the oven for 15 minutes at 200 degrees Celsius.
5. Remove the roulade from oven and cover with wet tea towel. Leave to cool for  20 minutes.
6. For the filling, grate the lemon into food processor and add the cream cheese, salt and pepper and blend.
7. Spread the cream cheese mixture over the roulade, add the spinach on top of cream cheese, roll up in cling film and chill in the fridge for 15 minutes.
8. Blanch the french beans in boiling water till tender.
9. Place cherry tomatoes onto baking tray. Cover with oil and balsamic vinegar and cook in the oven for 7 minutes
10. In a measuring jug mix honey, white wine vinegar, mayonnaise and add oil. Chop the chives, add to the mixture and whisk together.
11. Assemble the salad of watercress and french beans. Top with vine tomatoes. Slice the roulade and place beside the salad. Top with smoked prawns and serve.