Spinach and ricotta rolls, but higher protein and even more delicious!

Serves 6

Nutrition per serve

Calories: 418, Protein: 18.8g, Carbs: 39.5g, Fats: 19.6g, Fibre: 5.8g

Ingredients:

• 1 bunch kale, stems removed, leaves chopped

• 120g baby spinach

• 300g silken tofu

• 250g ricotta

• 1/3 cup grated parmesan

• 1 clove garlic, crushed

• ½ cup fresh parsley, finely chopped

• ¼ tsp sea salt

• ¼ tsp pepper

• 3 sheets puff pastry

• 1 egg

• 2 tbsp milk

• 1 tbsp sesame seeds

• 1 tbsp poppy seeds

Method:

1. Preheat an oven to 200c

2. Boil a pan of water. Once boiling add the kale and baby spinach. Allow to boil for 1-2 minutes or until the greens are soft, then drain the liquid, squeezing out as much excess water from the greens as possible.

3. In a large bowl combine the tofu, ricotta, parmesan, garlic, parsley, salt and pepper. Add the greens and mix well.

4. Defrost the puff pastry and cut each sheet in half. Spoon the ricotta mixture along one long side of each pastry sheet and roll up. Place the rolls seam side down on a lined baking tray.

5. In a small bowl whisk together the egg and milk. Brush the egg mixture over the rolls and sprinkle with the poppy seeds and sesame seeds. Bake for 25 minutes