Combine the cheese, snoek, peas and mint. Divide into six portions and shape each into a patty.

Using a Teflon-coated pan, gently fry the patties over a low heat.

Using a vegetable peeler, peel the cucumber into long ribbons.

Using a sheet of clingfilm or a sushi mat, lay out the cucumber ribbons to form an overlapping sheet. On one half of the cucumber, layer rocket leaves, a few tomatoes and strawberries. Roll up tightly then slice into rounds. Repeat twice.

Sandwich the patties between the salad rolls and serve with readymade mayonnaise on the side.

Cook’s tips: Instead of using tomato and strawberry in your salad rounds, try these refreshing combinations: coriander, baby corn, spring onion and chilli • watercress, carrots and peppers, sliced julienne, sprouts and grapefruit, sliced • rocket, fennel bulb, thinly sliced, pear and apple, sliced julienne, and walnuts, toasted • wild rocket, cooked beetroot, Gorgonzola and naartjie wedges.

Per serving: 300.3 kJ, 6.7 g protein, 2.1 g fat, 5.5 g carbs