Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic, spring onion and red and green capsicum and cook, stirring occasionally, for 5-8 minutes or until softened and light golden. Transfer to a heatproof bowl and add the rosemary and vinegar. Season with freshly ground black pepper and stir until well combined, then set aside to cool.
With the rolls sitting flat on a board, use a serrated knife to cut their tops off, by about 1.5 cm. Using your fingers, remove the soft insides and pull apart into large crumbs. Add the fresh crumbs to the capsicum mixture, then add the cheddar and feta and stir until well combined.
Spoon the capsicum mixture into the roll shells, packing it down firmly. Replace the lids, then tightly wrap each filled roll in plastic film. Place the rolls on a small baking tray, rest another baking tray on top and weigh it down with two or three food tins (such as tomatoes or beans). Place in the fridge and chill for a few hours or overnight if you have time.
Toss together the mixed leaves and cucumber. Cut the stuffed rolls in half and serve with the salad and lemon wedges.
Tips: You can make a double batch of this recipe and keep the rolls individually wrapped in an airtight container in the fridge for up to 3 days.
If you want to reduce the salt content of the feta, cut it into cubes and place in a bowl of water for 30 minutes to steep. Drain before use.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||35.7 g|
|- Saturated fat||18.8 g|
|Total carbohydrates||50 g|
|- Total sugars||9.3 g|