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  • 4-5 small zucchinis

  • 100g (3½oz) mild goat cheese

  • 2 red chilies, deseeded and thinly sliced

  • 15g (½ oz) fresh mint

  • 2 small handfuls of arugula

  • small bunch of chives

  • 3Tbs olive oil

  • ½ tsp salt

  • ½ tsp pepper


Cut the zucchinis lengthwise into 20 slices about ¼in thick, brush with olive oil and season with salt and pepper.  Heat the grill (or a grilling pan) to high and cook the zucchinis on both sides till they have grill stripes and then set aside to cool.  Fry the chilies in a frying pan till crisp around the edges and drain on a kitchen towel.  Drop the chives into a pan of boiling water and immediately take out, place in a bowl of ice cold water and then let dry on a kitchen towel.  Spread 1tsp of goat cheese on each zucchini, place a couple of arugula leaves, mint leaves and chilies.  Roll the slice and secure with a toothpick, then tie with a chive and remove the toothpick.  Serve and wonder about how impractical, yet beautiful foods can taste so good.

Servings: 20 rolls (about  30 kcal/roll)

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