Nettle roll with dried tomatoes

Preparation

1. Preheat the oven to 200°C fan oven.
2. Briefly blanch the nettle leaves in boiling water, rinse in ice cold water and gently squeeze out.
3. Separate the eggs. Puree the nettles together with the yolks, salt, pepper and milk using a hand blender. Mix in the flour.
4. Beat the egg whites until stiff and carefully fold into the mixture.
5. Line a baking tray with baking paper. Spread the mixture on top and smooth out thinly.
6. Bake in the oven for approx. 12 minutes.
7. Remove, turn out onto a kitchen towel, roll up loosely and leave to cool.
8. Season the cream cheese with marjoram, salt and pepper. Finely chop the dried tomatoes.
9. Roll out the nettle sponge again, spread with cream cheese and sprinkle with chopped sun-dried tomatoes. Roll up tightly and wrap in cling film.

Chill for at least an hour. Then cut into thick slices and sprinkle with herbs. Serve with a fresh salad of grated carrots and parsnips.