Time to make: 1 hr
1 cup wholemeal flour
1 cup plain flour
1 teaspoon baking powder
30g reduced-fat spread
3/4 cup trim milk
1/4 cup no-added-salt tomato paste
1/2 x 410g can corn kernels
1 medium carrot, grated
1 small courgette, grated
100g frozen pre-chopped spinach, thawed, drained
1 cup freshly grated reduced-fat cheese
Step 1 Preheat oven to 180ºC. Line a baking tray with baking paper. In a bowl mix flours and baking powder and rub in spread until it resembles breadcrumbs. Stir in milk and mix to make dough. Knead with hands until smooth.
Step 2 Roll dough into a 30cm-40cm rectangle. Spread with tomato paste. Cover with vegetables and only some cheese. Keep a handful of cheese in reserve to use later.
Step 3 Roll dough up from the long side to form a long roll. Slice into 12 even pieces and place on prepared baking tray (flat-side up). Sprinkle with the remaining cheese and bake for 30 minutes.