Feta & Kale Cannelloni

ingredients

• 40g Irish mature cheddar †
• 100g Greek Feta Cheese Cypressa †
• 10g fresh mint
• 6 lasagne verdi sheets †
• 20g fresh basil
• 200g kale
• 250g cherry tomatoes
• 1 shallot
• 1 garlic clove

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and finely chop the shallot[s]

Peel and finely chop (or grate) the garlic

Strip the basil leaves from the stalks, chop the stalks finely and set the leaves aside for later

1. Heat a large pot of boiled water over a high heat with a drizzle of olive oil

Once boiling, add the lasagne sheets one at a time with a drizzle of olive oil in between them(this prevents them sticking together)

Cook them for 5-7 min or until they’ve softened but not fully cooked and once drained, lay the lasagne sheets out separately, so they don’t overlap each other

1. Meanwhile, strip the kale leaves from their tough inner stalks and chop them finely, discarding the stalks

Heat a pan (preferably non-stick) with a matching lid over a medium heat with a drizzle of olive oil

Once hot, add the shallot and cook for 3 min or until softened

Add the garlic and kale

Cover with a lid and cook for 5 min or until the kale has wilted

1. Meanwhile, add 30g [60g] butter to a pot over a medium heat

Once melted, add 30g [60g] flour and stir for 2-3 min until a sandy coloured paste is formed - this is your roux

Stir 400ml [800ml] milk gradually into the roux

Whisk constantly for 4 min or until a smooth, thick sauce remains, then remove from the heat, add the basil stalks and a pinch of salt and pepper

1. Grate the cheddar and set aside

Crumble the feta into the softened kale

1. Lightly oil an oven-proof dish

Divide the kale and feta mixture between the lasagne sheets, then roll the filled lasagne sheets up tightly like a cigar - this is your canelloni

Add the canelloni to your oven-proof dish with the seams facing down, pour the sauce over and top with the grated cheddar

Put the dish in the oven for 15-20 min or until golden brown

1. Meanwhile, chop the cherry tomatoes in half

Strip the mint leaves from their stems

Chop the mint and basil leaves together, roughly

Mix the chopped tomatoes and chopped herbs together with a splash of olive oil and a pinch of salt and pepper - this is your side salad

Once cooked, allow the cannelloni to cool slightly before serving as it will be extremely hot

Serve with the salad to the side

Enjoy!