Recipe

Mediterranean stuffed picnic loaf

by Leah Hyslop

Hollowed-out bread stuffed with delicious antipasti, perfect for a picnic

Stuffed loaves are a brilliant idea for a picnic. You can easily customise this with your favourite antipasti ingredients from the Market—marinated artichokes, semi-hard cheeses like manchego and pickles are all lovely additions.

Ingredients

1 large round loaf
4 tbsp extra virgin olive oil
½ clove of garlic, crushed
Zest of ½ lemon
1 courgette, sliced into thin discs
1 ball of mozzarella, drained and sliced thinly
1½ tbsp pesto
1 tbsp balsamic vinegar
100g sundried tomatoes, patted dry with kitchen towel and sliced
Large handful black olives, halved
80g-100g salami or other cured meat

Method

Slice the top off the loaf—this will become your lid. Use your fingers to pull out most of the soft white bread inside, so you have a hollow loaf (save this for breadcrumbs).

Put 2 tbsp of olive oil in a bowl with the garlic, lemon zest and some seasoning. Toss the courgette slices in to coat. Heat a griddle pan on a high heat and griddle the courgettes for a minute or so on each side, until tender (you may need to do this in batches). Transfer to a plate lined with kitchen towel to cool. Toss the mozzarella slices in a bowl with the pesto.

Mix the remaining 2 tbsp olive oil with the balsamic vinegar and use a pastry bush to paint inside the loaf. Now it’s time to start layering, adding a little seasoning between each addition. Put the courgettes on the base, then scatter over the tomatoes and olives, then add the mozzarella on top. Finally, add the slices of salami.

Cover the loaf with the lid, and tightly wrap in a recyclable wrap like beeswax, or clingfilm. Cover with a chopping board and weigh it down with a few tins; this will squash all the ingredients together and make the loaf easier to slice. You could also pack it straight into a picnic basket and weight it down with your bottles or can of drink. It’s best if you can leave it at least a few hours before slicing and enjoying.

Recipe: Leah Hislop