Sweet Potato, Pesto and Spinach and Fetta Roulade

Preheat oven to 200°C. Grease and line a 28 x 32cm shallow Swiss roll tin with non-stick baking paper.

Melt butter in a small pan over low-medium heat, add almond meal and stir for 1 minute.

Remove from heat. Gradually whisk in milk.

Return to heat and cook, whisking continuously, until mixture boils and thickens.

Remove from the heat. Stir in half the parmesan and egg yolks.

Transfer the mixture to a large bowl. Set aside to cool for 5 minutes.

Whisk eggwhites in a large, clean bowl until firm peaks form.

Fold a third of the beaten egg whites into the cheese mixture, then fold in the remaining mixture in 2 batches using a large metal spoon.

Pour the mixture into prepared tray and carefully spread to the edges.

Bake for 10-15 minutes or until golden.

Meanwhile, to make the sweet potato filling, cook the sweet potato in salted boiling water for 8-10 minutes or until tender.

Drain and mash with the cream and pepper.

Season well and set aside.

For the spinach filling, place the spinach in a large heatproof bowl and cover with boiling water.

Set aside for 30 seconds or until wilted.

Drain. Refresh under cold running water.

Squeeze to remove excess liquid.

Coarsely chop the spinach and place in a bowl with the pesto and fetta and mix to combine.

Place a clean tea towel on a work surface. Lay over a large sheet of non-stick baking paper.

Sprinkle with remaining parmesan.

Turn the roulade onto the tea towel and remove the baked on paper.

Starting from the shortest side closest to you and using the tea-towel as a guide, carefully roll up the roulade with the clean sheet of baking paper enclosed.

Leave for 3-4 minutes.

Carefully unroll and leave to cool slightly for 3-5 minutes.

Spread the sweet potato filling evenly over the roulade and top with the spinach mixture.

Reroll the roulade this time without the paper and the filling is enclosed.

Serve topped with some fresh herbs and parmesan shavings.