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A delicious, roasted veggie feast, Matt’s roasted chard roulade makes the most of fresh, large chard leaves and a flavourful marinade, bringing extra flavour profile by roasting the whole roulade over the hot coals. This can also be done in the oven, but is best on the BBQ.
Matt’s roasted hemp seeds satay marinade
Prepare your marinade by adding all ingredients together to form a paste, to your taste.
Turn your BBQ on to preheat, get your BBQ coals ready, or set your oven to 180 degrees.
Wash your chard leaves.
Lay the first leave flat on your workbench, then using a brush, coat a layer of marinade over the leaf. Top with a sprig of coriander, a sprinkle of salt and brush with oil.
Top the coated leaf with the next chard leaf and repeat the process.
Roll up your roulade and place your string underneath the roulade where the base of the stems meets the leaves. Tie to secure, then cut the string close to where it is secured so there isn’t any loose hanging string.
Repeat the process with the string at 5cm intervals until the whole roulade is tied.
Brush the outside of the chard, including the stalks with the remaining marinade.
Place the roulade on an oven tray, then oil and season the outside of the roulade.
Place the roulade on your BBQ, with the stalks on the hotter part of the BBQ, or in your preheated oven at 180 degrees.
Cook for about 15 minutes. The oven may take longer to cook, so check each 5-10 minutes until it’s ready.
Slice the cooked roast roulade into 5cm pieces, remove the string, then serve!
Matt makes his own mead vinegar using honey, water and the vinegar mother. You can replace the mead vinegar with apple cider vinegar.
You can use any other marinade you prefer instead of the satay sauce.