1. Heat the oven to 200C/400F/Gas Mark 6.

2. Line a greased 33x32cm Swiss roll tin with non-stick baking parchment. Butter the paper and evenly scatter over the grated parmesan cheese, set aside.

3. Separate the eggs putting the yolks into a large bowl , add the Tomatade® and mix well together. Whisk the egg whites until standing in stiff peaks then mix about 3 tbsp into the Tomatade® mixture. Carefully fold in the remaining whisked egg whites then immediately spread into the prepared tin with a palette knife. Bake in the oven for 12-15 minutes until deep golden and set.

4. Turn the cooked roulade onto a large sheet of non-stick baking parchment and carefully peel off the lining paper. Roll up the roulade, along its length using the paper to lift and turn the roulade, set aside to cool.

5. Put the cream cheese into a bowl, chop the rocket and mix with the cheese.

6. Unroll the roulade and spread the cheese mixture over the surface, scatter the SunBlush® Tomatoes on top then re-roll the roulade.

7. To serve, cut into slices and garnish with a few salad leaves.