Picnic Loaf Recipe

Picnic Loaf Recipe

Ingredients

Makes 1; serves 6

• 2 zucchini (courgettes), sliced lengthwise
• 1 eggplant (aubergine), sliced lengthwise
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 garlic clove, crushed
• olive oil
• sea salt and black pepper, to taste
• 1 white cob loaf
• a few tbsp black olive tapenade or basil pesto
• fresh basil leaves
• 10 slices salami
• 2 balls mozzarella cheese, drained, patted dry, and sliced 8 semi-dried (sun-blush) tomatoes, chopped

Method

1. Mix al the vegetables with the crushed garlic and a slug of olive oil
2. Let marinate for about 30 minutes or longer if possible
3. After this time, season the vegetables with salt and pepper, then heat a ridged griddle pan and cook the vegetables in batches until soft and nicely charred in places
4. Set aside and let cool
5. Cut off the top third of the loaf to make a lid
6. Hol ow out the rest (bottom) of the loaf by pul ing out most of the crumb from the inside with your hands
7. Leave a 1¼in (3cm) crust around the outside; it’s important that this is a decent thickness so that it prevents the moisture from the vegetables turning the crust soggy
8. Reserve the crumb for another recipe
9. Spread the inside of the loaf with the tapenade or pesto
10. Then, it’s just a case of layering everything up inside
11. When the loaf is ful , put the lid back on and wrap the whole thing tightly in plastic wrap (clingfilm)
12. Weigh the loaf down by putting something heavy on top of it
13. Leave the loaf to press for a few hours at room temperature before serving, if possible
14. To serve, remove and discard the plastic wrap, cut the loaf into wedges, and get that jaw ready

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