Quick and easy picnic loaf

If you are heading to a picnic or supplying food for a family get together and you are stuck for a new meal to serve up, then this recipe is perfect for you. Not only can you do all the prep work the night before to save cooking on the morning of, but it also serves a big group and will keep them coming back for more.

Try mixing the ingredients up and adding new foods each time to experience a whole range of flavours in this delicious meal.

Ingredients

• • Olive oil cooking spray
  • 1 medium zucchini, thinly sliced lengthways
  • 1 large eggplant, thinly sliced lengthways
  • 300g orange sweet potato, peeled, thinly sliced into rounds
  • 22cm (450g) cob loaf
  • 150g chunky red chilli dip
  • 1/2 cup fresh basil leaves
  • 200g roasted red capsicum
  • 6 slices (75g) prosciutto
  • 120g bocconcini cheese, thinly sliced
  • 1/2 cup semi-dried tomatoes, chopped
  • 8 slices (50g) thinly sliced mild salami

Method

1. Oil a large frying pan and place over medium high heat. Combine zucchini, eggplant and sweet potato and cook for 3-4 minutes until they are lightly browned. Leave to cool.
2. Cut the top quarter off the loaf and set to the side. Scoop out the centre to leave a 2cm thick shell. Generously spread dip on the inside of the shell. Cut side of top quarter. Layer sweet potato, basil, capsicum, zucchini, prosciutto, bocconcini, tomato, eggplant and salami. Secure top back on.
3. Wrap in plastic wrap and place on plate. Top with another heavy plate to compress the filling inside. Refrigerate over night.
4. Preheat oven to 200C. Take loaf from refrigerator and unwrap. Place on lined baking tray and bake for 5-7 minutes, making sure crust is crisp and lightly browned. Cut into wedges and serve.