Vegetable roll 

Ingredients
* 1 clove red onion, halved
* 2 clove garlic cloves, peeled
* 2 medium carrots, peeled
* 1 tablespoon vegetable oil
* 2 small zucchini, trimmed
* 3 teaspoons hot chilli sauce
* 1 corn cob, kernels removed
* 1 1/2 cups rolled oats
* 3/4 cup cottage cheese
* 2 teaspoons dried mixed herbs
* 2 eggs, lightly beaten
* 3 sheets frozen ready-rolled puff pastry, partially thawed
* 1 tablespoon sesame seeds
 * sweet chilli sauce and salad leaves

 1. Using a food processor with a grater blade attached, coarsely grate onion, garlic, carrot and zucchini.

 2. Heat oil in a large frying pan over medium-high heat. Add grated vegetables and corn. Cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Drain liquid. Transfer mixture to a bowl.

3. Add cheese, oats, mixed herbs, chilli sauce and half the egg. Season with salt and pepper. Stir to combine. Set aside for 10 minutes.

 4. Preheat oven to 220°C. Line 2 baking trays with baking paper. Cut each pastry sheet in half. Spoon one-sixth of mixture along 1 long side of 1 pastry half. Brush opposite edge with a little remaining egg. Roll up pastry to enclose filling. Cut roll into thirds. Place on prepared trays. Repeat with remaining vegetable mixture, pastry and egg. Brush tops of rolls with remaining egg. Sprinkle with sesame seeds. Bake for 15 to 20 minutes or until puffed and golden brown. Serve with salad leaves and sweet chilli sauce.