What you will need
- 800g Cannelloni tubes - par-cooked and cut in half
- 30g butter
- 2 bunch kale or silver beet destalked and leaves finely shredded
- 2 heads broccoli – florets only blanched until tender then finely chopped
- 300g basil pesto
- 400g ricotta
- 600g crème fraiche
- 2 lemons zested
- 1 pack Hellers sliced roast chicken roughly chopped
- 350g smoked havarti or smoked cheddar grated
Instructions
- Preheat oven to 200C
- Butter a large round shallow dish
- In a fry pan over medium heat sauté the kale or silver beet in the butter until just wilted set aside to cool slightly
- In a large bowl add the broccoli, pesto, ricotta, crème fraiche, lemon zest and cooled kale, season well and mix thoroughly
- Fold through the chicken and half the smoked cheese
- Place the par-cooked and cut cannelloni tubes into the buttered dish and start stuffing the mixture into the tubes
- Pour the remaining mixture all over the tubes and sprinkle all over with the remaining smoked cheese
- Bake for 30mins until bubbling and golden
- Serve with an extra generous drizzle of pesto all over the top and a delicious side salad
Sliced Roast Chicken
Thick slices of yummy roast chicken hit the spot for a quick salad. Lunchtime, dinnertime, anytime. You can’t go past the classic combo of Hellers Sliced Roast Chicken, Hellers Free Farmed Bacon, avocado, lettuce and tomato for this one. Add a little mayo for good measure and make sure the bacon is nice and crispy.
300g Pack
