Pumpkin roulade

Step 1

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 36 x 26 x 3cm Swiss roll tin with baking paper.

Step 2

Cook pumpkin in a saucepan of boiling salted water for 10 minutes or until tender. Drain and cool.

Step 3

Put pumpkin, yolks, 1/4 cup of the parmesan and cinnamon in a food processor. Pulse until pureed. Season. Fold in flour until just combined.

Step 4

Using electric beaters, whisk egg whites into firm peaks. Gently fold into pumpkin mixture, a third at a time, until just combined. Transfer to prepared tin and smooth surface. Bake for 15 minutes until golden and cooked through. Cool.

Step 5

Put spinach in a heatproof bowl and pour over boiling water. Stand for 1 minute or until wilted. Rinse, drain and squeeze out excess liquid. Put in a bowl with feta, ricotta, shallot, zest and pistachios. Season with pepper.

Step 6

Invert roulade onto a clean tea towel; peel off baking paper. Spread over spinach mixture, leaving a 3cm border on longest side facing you. Using tea towel as a guide, roll up roulade, finishing seam-side down.

Step 7

Increase oven to 200°C fan-forced (220°C conventional). Sprinkle remaining parmesan on a baking paper-lined oven tray. Bake for 5 minutes, roll roulade in it and let crisp for 5 minutes. Serve with greens and beetroot.