Spinach, Ham and Egg Roll-ups
Serves: 4 (makes 16 small rolls)
Prep time: 10 minutes
Cook time: 0 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 hard-boiled eggs, peeled
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 pieces rectangular flatbread (e.g. mountain bread)
- ⅓ cup hummus*
- 120g leg ham, lean, shaved
- ½ Lebanese cucumber, cut into long strips
- 1 ½ cups baby spinach leaves
*Hummus:
- 400g can chickpeas, drained and rinsed
- 1 small lemon, juiced
- 1 small garlic clove
- 2 tablespoons olive oil + extra for drizzling
- ½ teaspoon ground cumin
- 1 tablespoon tahini
- Salt, to taste
Method:
- BLITZ hummus ingredients in a food processor until combined. Slowly drizzle more oil in, while blending, until desired consistency has been achieved.
- PLACE boiled eggs in a bowl. Add mayonnaise and mustard and mash with a fork.
- SPREAD 2 tablespoons of hummus over each flatbread.
- ARRANGE ham in a row across the bottom third of each piece of flatbread.
- SPOON egg mixture evenly across ham layer.
- TOP with a row of spinach leaves and cucumber strips.
- ROLL up tightly and wrap in gladwrap to hold in place until ready to serve.
- SLICE each roll into 4 pieces when ready to serve. Store leftover hummus in airtight container in the fridge for up to a week.
What's Great About It:
These quick and easy roll ups are a great alternative to a sandwich in a school lunchbox. You can make these up the night before – simply leave them wrapped in gladwrap in the fridge and then unwrap and slice in the morning. If you are pressed for time, try using store-bought hummus instead of making your own.
