Roast Romano pepper and spring green roulade with carrot and cashew nut filling
This visually stunning dish combines carefully roasted sweet Romano peppers with olive oil and raspberry vinegar, gently wilted local spring greens and a filling of roast carrot, cashews and cous cous seasoned with lemon. The result is a light, nutritious flavour packed treat which is dairy free and great served hot or cold. To serve hot simply bake in the 100% biodegradable baking mould for 25 minutes at 180°C, We recommend serving the roulade with Tierra Kitchen raspberry vinegar dressing.
Available in two sizes;
250gms, serves one to two, £3.99
500gms, serves two to three, £6.99
Suitable for vegetarians and vegans
