Step 1

For the tomato sauce

Step 4

Place a deep pan over high heat. Add the olive oil, onion, garlic and basil. Sauté.

Step 5

Add salt and pepper. Add the balsamic vinegar and deglaze pan.

Step 6

Add the honey, chopped tomatoes, water and nutmeg.

Step 7

Let the sauce boil for 10 minutes, until most of the liquid has evaporated.

Step 8

When ready, remove pan from heat and add the fresh basil, pepper and salt.

Step 11

For the filling

Step 14

Place a deep pan over high heat. Add the olive oil, onion, minced garlic and sauté.

Step 15

Add the mint, salt, pepper, spinach and water.

Step 16

Mix for 10 minutes, until the spinach wilts and loses its moisture.

Step 17

Remove pan from heat and add the fresh mint, feta, lemon zest, lemon juice, pepper and salt. Break up the feta into small pieces and mix.

Step 20

To assemble

Step 23

Preheat oven to 180* C (350* F) Fan.

Step 24

In a baking pan, add 2 tablespoons olive oil and half of the tomato sauce. Spread to coat the bottom of the baking pan.

Step 25

Fill the cannelloni with the filling and place in baking pan.

Step 26

Spread the remaining tomato sauce over them. Add the grated feta and thyme.

Step 27

Cover with parchment paper and aluminum foil. Bake for ½ an hour, remove parchment and foil and bake for another 15 minutes, until golden.

Step 28

Serve with rocket leaves, freshly ground pepper and olive oil.