Recipes

Layered Picnic Loaf

Posted on by tough.cookie
recipes
29
Jun

Something a little different to pack in our lunches this week – layered picnic loaf. Made with a seedy loaf from @thegoodloafbakery and filled with pesto, chargrilled vegetables (yellow capsicum, zucchini and mushroom) as well as tomato and haloumi cheese. I've had this for dinner the last 2 nights and hubby also took a slice with his packed lunch today. And all the those extra crumbs? I used them on top of a pasta bake I made for the boy's dinner tonight. I even managed to catch the natural light for tonight's picture – just as the sun was setting ☀️ To make; Slice the top off and tear the filling out of the loaf leaving a crust / case. Grill the vegetables in a little olive oil, salt and pepper for 5-10 minutes on each side, allow to cool on paper towel. Take the skin off the capsicum. Cook haloumi in a pan until golden on each side. Spread the inside of the loaf with pesto then layer the other ingredients. Place the top back on the loaf, wrap in gladwrap and store in the fridge overnight (preferably with something heavy sitting on top of it to weigh it down. #lifeofavegetarian #vegetarian #vegetarianfood #vegetarianmeal #vegetarianmeal #thegoodloaf #goodloafgoodlife

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Something a little different to pack in our lunches this week – layered picnic loaf. Made with a seedy loaf from @thegoodloafbakery and filled with pesto, chargrilled vegetables (yellow capsicum, zucchini and mushroom) as well as tomato and haloumi cheese.
I’ve had this for dinner the last 2 nights and hubby also took a slice with his packed lunch today. And all the those extra crumbs? I used them on top of a pasta bake I made for the boy’s dinner tonight. I even managed to catch the natural light for tonight’s picture – just as
the sun was setting ☀
To make;
Slice the top off and tear the filling out of the loaf leaving a crust / case. Grill the vegetables in a little olive oil, salt and pepper for 5-10 minutes on each side, allow to cool on paper towel. Take the skin off the capsicum. Cook haloumi in a pan until golden on each side. Spread the inside of the loaf with pesto then layer the other ingredients. Place the top back on the loaf, wrap in gladwrap and store in the fridge overnight (preferably with something heavy sitting on top of it to weigh it down.