Vegetable Lamb Mince Roll in Paper

Clean the vegetables, rinse and cut into thin slices (best with an electric slicer). Put them into boiling salted water (for fennel add the juice of half a lemon), bring to the boil, drain, rinse with cold water and drain.

For the filling: blanch (scald) and skin the tomatoes. Core the tomatoes and cut into cubes. Rinse, dry and chop the parsley. Peel the garlic. Crumble the feta cheese. Mix minced meat, egg, crumbled feta cheese, tomatoes, garlic and parsley. Season heartily with crushed coriander, salt and pepper.

Grease eight pieces of firm greaseproof paper. Place vegetable bites in batches, one on top of the other, on four pieces of paper and top with mince filling. Form each with the paper into a stuffed vegetable roll. Roll each in another piece of paper and twist the ends tightly together. Cook on the broiler in the heated oven at 200 °C, convection oven at 170 °C, gas mark 3 for about 25 minutes.

Nutritional values: approx. 185 calories per unit, 13 g fat.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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