PICNIC COB LOAF
| INGREDIENTS 200g butternut pumpkin, peeled, thinly sliced Olive oil cooking spray 1 large zucchini, thinly sliced 15cm approx (460g) round cob loaf 150g tub rocket with cashew and parmesan chunky dip 4 slices green olive mortadella 200g chargrilled eggplant 60g swiss cheese, thinly sliced 200g chargrilled red capsicum | HOW TO MAKE
1.Heat a large frying pan or chargrill pan over medium-high heat. Spray pumpkin with oil. Cook, in batches, for 3 to 4 minutes each side or until tender. Transfer to a large plate. Repeat with zucchini. Allow to cool completely.
2.Place loaf on a plate. Cut top quarter from loaf. Scoop out centre and discard, leaving a 2cm-thick shell. Spread dip inside loaf and over cut side of top. Place pumpkin over base of loaf shell. Top with zucchini, mortadella, eggplant, cheese and capsicum. Replace top.
3.Wrap loaf tightly in plastic wrap. Top with another plate. Place a heavy object on top to compress filling. Refrigerate overnight to allow flavours to develop.
4.Preheat oven to 200°C/180°C fan-forced. Unwrap loaf. Place on a baking tray. Bake for 5 to 10 minutes or until crust is crisp. Slice and serve warm or cold.
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NOTES
Preparation time excludes overnight chilling.
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