Instructions: Preheat oven to 220c/425f/Gas 7.

1 Grate the courgettes into a clean tea towel and squeeze out the excess liquid. Heat the butter in a frying pan. Add the courgettes and cook over a high heat for a few minutes, stirring.

2 Crush in one of the garlic cloves, stirring to combine. Tip into a large flat dish and leave to cool a little.

3 Separate the eggs, place the whites in a bowl and whisk until stiff. Add the egg yolks to the courgette mixture with 3 tbsp Parmesan and seasoning.

4 Beat well, add 2 tbsp egg whites to lighten it. Fold in the rest of the egg whites.

5 Spread into a greased and parchment lined 30 x 20cm/12 x 8" Swiss roll tin. Bake for 10-12 minutes until well risen and golden.

6 For the Tomato Sauce: Heat the oil in a small pan. Finely chop the onion, add to the pan and cook for 2-3 minutes until softened, stirring occasionally.

7 Crush the remaining garlic clove into the pan and cook for a minute, stirring.

8 Add the tomatoes, tomato puree and seasoning, and cook for a few minutes until well thickened and reduced.

9 For the Filling: Pat the mozzarella ball dry with kitchen paper, finely dice and place in a bowl with the ricotta.

10 Grate in the Parmesan. Shred the basil and sun-dried tomatoes, and add to the cheese mixture to make the filling for the roulade.

11 Add the shredded basil leaves to the sauce, season generously and stir to combine. Set aside.

12 Toss the salad leaves with the remaining oil and balsamic vinegar. Lay a piece of parchment paper over a cooling rack.

13 Sprinkle the remaining Parmesan onto the parchment paper. Turn out the roulade and peel away the lining paper.

14 Spread over the mozzarella mixture and roll up. Cut into slices. Arrange some salad on a plate and place on slices of the roulade with the sauce.

Serve immediately.

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