Preheat your oven to 180C.
First prepare the red pepper coulis. Put the red peppers on the flame and blacken the outsides. Once blackened, put into cold water and remove the skin, clean off all the blackened bits and remove the stalk and pips. Put into a processor and puree with the rice wine vinegar and olive oil and sugar. Season well. Put through a fine sieve, making sure you get it all through to keep the thickness.
To make the roulade first prepare the roasting pan by lining it with grease proof paper and butter all over. Wash and remove the stalks of the spinach, melt the butter in a large non-stick frying pan and cook the spinach for a couple of minutes. Drain the spinach and remove as much liquid as possible. Put into a processor, and season.
Once the spinach has cooled down, add the egg yolks. Whisk the egg whites to a soft peak. Fold a third of the egg white into the spinach mixture to slacken it off, and then fold the rest in. Season again if needed.
Spread into the prepared pan, making sure it’s even and flat. Put into the oven for 12 mins or until it feels springy to the touch.
To prepare the goats cheese lightly beat the cheese to soften. Add the cream and all the herbs. Season well. Leave to one side until needed.
Once the roulade is cooked and slightly cooled, put a sheet of greaseproof paper on top of a tea towel and turn the roulade out onto the greaseproof paper. Remove the paper from the baking tin, spread the goats cheese all over the roulade then wrap the roulade up, be careful not to wrap the tea towel in as you roll.
Allow to stand for five mins, then slice a piece for each plate.
To serve, put a piece of roulade onto a small pile of salad then surround with the red pepper coulis and diced avocado and sprigs of chervil.
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