Spinach-filled BonRoll with avocado mayonnaise
BonRoll con crema di broccoli e carote al forno
Try this original recipe for spinach-filled BonRoll with avocado mayonnaise and a bell pepper salad!
1 AIA spinach-filled BonRoll
1 red bell pepper
1 yellow bell pepper
1 ripe avocado
Juice of half a lemon
Half a glass of water
1 tablespoon of sugar
Half a glass of white wine vinegar
Extra virgin olive oil
You can put together a whole range of dishes with the BonRoll meatloaf, but today we want to show you one that is original and deliciously tasty: spinach-filled BonRoll with avocado mayonnaise and a sweet and sour bell pepper salad. This recipe pairs an AIA spinach-filled BonRoll with a refreshing and original, delicately flavoured avocado mayonnaise. Bell peppers add crunch to the dish, whilst their sweet and sour nature makes for an unexpected twist. Take your AIA spinach-filled BonRoll out of the oven and leave to cool before slicing into rounds of approx.1-cm thick.
Sauté the AIA spinach-filled BonRoll slices in a frying pan with a drop of olive oil and then arrange on a plate. Serve your BonRoll with the avocado mayonnaise and sweet and sour bell pepper salad. Enjoy! Serve your spinach-filled BonRoll with avocado mayonnaise and sweet and sour bell pepper salad for a Sunday lunch with the family or at your next dinner party and impress your guests!
Read on for the full recipe for our scrumptious spinach-filled BonRoll with avocado mayonnaise and sweet and sour bell pepper salad! Place the AIA spinach-filled BonRoll in an oven dish, pour over a little extra virgin olive oil, then half a glass of water, and cook in the oven at 180°C for 70 minutes, covering with aluminium foil for the first 50 minutes. Meanwhile, remove the seeds and ribs from the bell peppers and slice into thin strips.
In a non-stick frying pan, heat a drop of extra virgin olive oil, tip in the bell peppers and brown for a few minutes. Next, add a glass of water, the sugar and the vinegar, and check for salt and pepper. Cook for 10 minutes with the lid on. Now make the avocado mayonnaise: remove the skin and stone of the avocado, roughly dice the flesh and tip into a blender. Add the lemon juice, salt and pepper and blend, gradually pouring in the oil in a thin stream until the texture resembles that of mayonnaise.