Vegetable roll with pumpkin seed pesto

Ingredients for 1 servings:

• 2 spring onions
• 2 m.-sized carrot(s)
• 1 small zucchini
• 1 small can of corn
• pizza cheese
• 1 pack of puff pastry
• 2 tbsp horseradish
• 1 handful of fresh spinach or a small handful of basil
• 1 cup cream cheese
• ½ cup cream
• 150 g pumpkin seeds or less and replace with sunflower seeds, pine nuts or similar
• salt and pepper
• Soup seasoning
• 1 shot of oil
• 1 shot of white wine, water or tequila

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

completely out of character – Sabsieh’s interpretation

Chop the spring onions. Cut the carrots and zucchini into thin strips. Sauté the onions, carrots, and zucchini in a pan. As soon as the carrots begin to soften slightly, remove the pan from the heat and stir in the corn. Season with salt, pepper, and stock powder. For a subtle flavor, add lemon zest, which is optional. Let cool briefly. Preheat the oven to 200°C (fan). Spread out the puff pastry and spread with horseradish. Sprinkle some cheese on the horseradish. Spread the lukewarm vegetables on top and roll up the roll from the long side. Place on a baking sheet lined with baking paper with the seam facing down. Press in the sides slightly and bake in the oven for 15-20 minutes. For the pesto, add the spinach to the vegetable pan and heat. Add the oil. As soon as the spinach begins to stick, loosen it with the white wine. Add the cream cheese and cream and stir until smooth. Let it bubble briefly. Finely grind the seeds. Add the seed powder to the pesto, stir, and purée. Season with salt and pepper to taste. Remove the roll from the oven, cut into neat strips, and serve with the pesto. Spoon the pesto onto a plate, swirl it over with a spoon, place the roll on top, and serve garnished with a dollop of sour cream and a sprig of parsley, if desired.