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Hazelnut and vegetable roll

Preparation time: 20 minutes, plus chilling,
Calories: 256 per portion

ingredients

serves 4
225 g (8 oz) low-fat soft cheese
75 g (3 oz) toasted hazelnuts, chopped
2 celery sticks, finely chopped
1 small green pepper, seeded and finely chopped
2 spring onions, finely chopped
1 carrot, finely grated
3 tablespoons chopped parsley
salt
pinch of cayenne pepper
radicchio or endive leaves
2 large tomatoes, thinly sliced

for the coating

3 tablespoons chopped fresh parsley
2 tablespoons toasted hazelnuts, chopped
2 tablespoons medium oatmeal

method

1. Mix together the cheese, nuts, celery, green pepper, onion, carrot and 3 tablespoons parsley. Season with salt and cayenne pepper.

2. Beat the mixture well and shape it into a roll about 7.5 cm/3 inches in diameter. Wrap the roll in foil and chill it for 2-3 hours.

3. Make the coating. Mix together the parsley, nuts and oatmeal. Roll the cheese mixture in the coating until it is evenly covered. Line a serving dish with the salad leaves.

4. Place the roll on them and garnish it with the tomato slices.

To serve this roll for lunch, prepare it the previous day and chill it overnight. You will then only have to roll the cheese mixture in the coating before serving it.

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