Beef involtini with balsamic green bean salad

Method

• Step 1
  Cut each schnitzel in half crossways. Use your fingertips to press out the meat to make it thinner. Season with salt and pepper. Spread the ricotta over the meat. Divide the basil, eggplant and capsicum between the slices. Roll each one up and use a metal skewer or small bamboo skewer in a weaving pattern to secure.
• Step 2
  Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Cook the beef rolls, turning on all sides, for 12-15 minutes or until golden. Carefully remove the skewers.
• Step 3
  Meanwhile, cook the beans in a steamer set over a saucepan of simmering water for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Combine the vinegar with the remaining oil. Add the dressing and parmesan to the beans. Season with salt and pepper. Toss gently to combine.
• Step 4
  Slice beef rolls and divide the beef and beans among serving plates. Serve with crusty bread