Method

• 1.
  Preheat grill to high. Slice the capsicums down their natural contour lines into large pieces. Place under the grill, skin-side up, for 5-7 minutes until the skins blister and blacken. Remove and cover with a tea towel. Once cool enough to handle, peel away the skins. (Capsicums can be prepared up to 5 days ahead and stored, in olive oil, in the fridge.)
• 2.
  Preheat the oven to 180°C. Lightly grease a 2cm-deep, 40cm x 26cm baking tray and line with baking paper.
• 3.
  To make the roulade, melt butter in a large saucepan over medium-low heat. Add the flour and cook for about 3 minutes, stirring constantly, until the mixture is ‘sandy’ looking. Increase the heat to medium and start adding the milk, a little at a time, whisking for 3-5 minutes until the milk is combined and the mixture is smooth. Remove the pan from the heat and whisk in the egg yolks, one at a time. Stir in the grated parmesan and sea salt to taste.
• 4.
  Place the eggwhites in a clean, dry bowl with a pinch of salt and beat with an electric mixer until soft peaks form. Gently mix a quarter of the eggwhites into the cheese mixture to lighten it,
• 5.
  then gently fold in the remaining eggwhites. Don’t over-mix – a few streaks of unmixed white are fine.
• 6.
  Spread the mixture evenly into the prepared pan, then bake for about 17 minutes or until the roulade feels springy and firm in the centre.
• 7.
  Slightly overlap 2 sheets of baking paper on the benchtop. Turn the roulade onto the baking paper and remove the pan; if the paper from the pan stays on the roulade, leave it. Allow to cool for 15-20 minutes, then peel off paper lining if necessary.
• 8.
  Process the cream cheese and feta in a food processor, scraping down the sides occasionally, until the mixture is smooth. Add chopped chives and parsley, mayonnaise and sea salt to taste, then process again to combine thoroughly.

• 9.
  When the roulade is just cool, spread the cheese mixture evenly over it. Chop capsicums and scatter over the cheese with parsley leaves and torn basil evenly over the top. Carefully roll up the roulade from one of the long sides, using the paper to help you shape it into a log. (Start the roll with as tight a fold as you can to avoid leaving a gap in the centre of the roulade.) Roll the paper tightly around the roulade to help keep its shape, and carefully transfer it to a serving tray (a long palette knife or spatula helps). Chill in the fridge for at least 30 minutes to help firm.
• 10.
  At this stage, you can serve the roulade immediately, or cover it loosely and keep it overnight in the fridge.
• 11.
  When ready to serve, transfer the roulade to a board or serving platter. Cut several slices, leaving some of the log whole, then scatter with extra chive sprigs, basil and parmesan.