Arugula roll grass green

Ingredients for 4 servings:

• 200 g arugula or 2 bunches
• some water
• 2 tbsp rapeseed oil
• 8 eggs
• 1 pinch of salt
• 6 tbsp flour
• 300 g cream cheese
• some arugula branched off from the above amount
• 1 small carrot(s)
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• 50 g bacon cubes, very lean (bacon bits)
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 30 minutes

simple basic recipe, very variable

Wash and drain the arugula, and roughly chop all but a small handful. Puree with a little water and the oil. Beat the eggs with the salt until frothy, then stir in the flour and arugula puree. Spread the dough onto a baking sheet lined with baking paper and bake at 200°C (top/bottom heat) for 15 minutes. Remove from the oven and let cool. In the meantime, fry the bacon until crispy, then dice the carrot and bell pepper. Beat the cream cheese with salt and pepper until creamy. Spread the cream cheese onto the cooled dough sheet and sprinkle with the diced vegetables and bacon and the remaining arugula. Roll up tightly and, wrapped tightly in aluminum foil, refrigerate for at least 1 hour (preferably overnight). Serve on a bed of salad. Goes well with smoked salmon.