Mediterranean stuffed beef rolls

Serves: 8

Time to make: 55 mins

Hands-on time: 25 mins

Ingredients

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Stuffing
few sprigs fresh thyme or rosemary
½ cup quinoa
3 tablespoons pine nuts, lightly toasted
¼ cup semi-dried tomatoes, chopped
⅓ cup basil leaves, torn
¼ cup black olives, chopped
squeeze lemon
100g feta cheese, crumbled
4 peppadew peppersbell peppersX, chopped
dash of Tuscan seasoning
8 thin slices (around 85g per slice, 680g in total) beef schnitzel
1 tablespoon olive oil (to brush beef)
8 x cocktail sticks
To serve
600g baby carrots
600g baby beetrootbeetsX
spray oil
1.2kg (about 15) baby potatoes
½ cup balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)

Instructions

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1 Preheat oven to 180ºC. Heat 1 1/2 cups water with thyme or rosemary until boiling. Add quinoa and cook for 12-15 minutes. Meanwhile, blitz the remaining stuffing ingredients in a processor, reserving a little feta cheese, until chopped finely.

2 Put potatoes and baby veges on a baking tray, spray with oil and cook for 30 minutes, re-spraying halfway through cooking.

3 Place quinoa in a bowl and add blitzed ingredients. Mix well. Season with Tuscan seasoning. Place the thin pieces of beef on a board and divide the filling between them. Roll up and secure with a cocktail stick. Brush with oil.

4 Place in the oven and bake for 10-12 minutes, or until cooked to your liking. Serve with roasted baby vegetables, balsamic dressing and the reserved feta cheese.

Variations

Make it gluten free: Check seasoning is gluten free.

Nutrition Info (per serve)

Calories 451 cal

Kilojoules 1890 kJ

Protein 29 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 7 g

Sodium 530 mg

Calcium 120 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.