Spinach, pumpkin and ricotta cannelloni

Instructions

1 Preheat oven to 180°C. Grease a large 19 x 25 x 5cm baking dish. Squeeze excess moisture from spinach with paper towels.

2 In a large, heavy-based frying pan, heat olive oil. Add onion and cook, stirring, for 30 seconds. Add cavolo nero and garlic. Cook for 3-5 minutes, or until wilted. Remove from heat.

3 Stir in spinach, lemon zest, 1 tablespoon lemon juice and dill. Leave to cool slightly, season with cracked black pepper. Add feta, ricotta and pine nuts and stir to combine.

4 Divide mixture into six portions. Roll each portion in a lasagne sheet, into a log. Into the prepared baking dish, place filled logs. Spoon soup over the top. Scatter with cheddar and black pepper. Bake for 45 minutes, or until golden and bubbling.

5 Dress salad leaves with vinaigrette and scatter over pumpkin seeds. Serve cannelloni with side.