Number of servings: 4 persons Preparation time: approx. 40 min.

Vegetable roulade with Gybna Baida

Ingredients:
• 50 g basil
• 150 ml olive oil 
• 1½ tbsp grated Parmesan 
• ½ tbsp pine kernels
• salt and pepper

• 200 g grated carrots
• 200 g grated courgette 
• 2 eggs
• 200 ml milk
• salt and pepper
• 250 g Gybna Baida 


Directions:
Blend the basil, pine kernels and Parmesan, add the oil and season to taste with salt and pepper.

Lightly press dry the grated courgette and mix with the grated carrots. Stir the vegetables into the seasoned egg mixture, lift onto a sheet of baking paper and spread in a thin layer. Bake in the oven for 30 min. at 200°C. Turn the baked base on the paper and allow to cool.

To serve
Lay thin slices of Gybna Baida on the cool egg and vegetable base. Gently brush the pesto onto the cheese and tightly roll the roulade in baking paper.
Cut the roulade into angled slices, serve with pesto and garnish with deep-fried carrots and basil.

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