Method
Pre–heat the oven to 190ºC/fan 170ºC/gas 5.
Melt butter in a pan and quickly heat the spinach.
Once the spinach is heated blend, squeeze out excess water and add the parmesan and egg yolks.
Whisk up the egg whites and fold into the mixture.
Line a Swiss roll tin with greaseproof paper, add the spinach mix into the tin and put in the oven. Bake for 12–15 minutes.
Meanwhile, beat the crème fraîche and add pine nuts and sun–dried tomatoes. Season.
Take the roulade out of the oven. Spread with the crème fraîche mixture and rocket. Roll up.