Roast Beef Rolls with Pumpkin and Chinese Cabbage

Ditch the carbs and pump up the protein with this light lunch or snack that delivers crunch and flavour, plus celebrates in-season vegies.


  • 2 large eggs
  • 1 bunch coriander, leaves picked, chopped
  • 1 handful mizuna or baby rocket leaves
  • 1 lemon, juiced and zest finely grated
  • 200g (1 cup) pumpkin, cut into small strips, cooked
  • 250g (1 cup) Greek-style yoghurt
  • 8 roast beef slices
  • 1 small Chinese cabbage, halved, finely sliced or shredded


Step 1.
Bring a large saucepan of water to the boil. Once boiling, carefully lower the eggs into the water and boil for 10 minutes.

Step 2.
Drain and refresh in a bowl of iced water. Drain again, then gently crack shells and peel. Roughly chop eggs and transfer to a mixing bowl.

Step 3.
Add the coriander, mizuna or baby rocket, lemon juice, lemon zest, pumpkin and yoghurt, stirring well to combine. Season to taste with salt and pepper.

Step 4.
Lay the roast beef slices on a flat chopping board. Spread with the yoghurt mixture and top with shredded Chinese cabbage.

Step 5.
Roll up into cylinders and sprinkle with black pepper before serving.

Makes 8