Carrot Pinwheels

These carrot pinwheels are proof that a little flop can still roll into something delicious. Perfect for those bendy carrots you swore you’d use last week, they actually work better here. When carrots lose a bit of moisture, their flavour concentrates, which means they cook up sweeter and hold their shape better (less water, more flavour, no guilt).

Ingredients

•  2 cups grated carrot
• 2 eggs
• 1 cup grated cheese
•  Salt & pepper, to taste

For the filling:

• 1 tin tuna, drained
• 1–2 tbsp mayo
•  ½ small onion, finely chopped
• 1 avocado, sliced
•  A few lettuce leaves

Method

1- Preheat your oven to 180°C and line a baking tray with baking paper.
2- Mix grated carrot, eggs, cheese, salt, and pepper in a bowl until well combined.
3- Spread the mixture evenly onto the prepared tray and bake for about 20 minutes, until set and lightly golden.
4- Cool completely (resist the urge to rush this; patience = roll success).
5- Fill with tuna mixed with mayo and onion, then layer on avocado and lettuce.
6- Roll it up tightly, slice to your liking, and dig in.

Tip: Wrap it in cling film for 10–15 minutes before slicing if you want perfect, clean rolls.