Layered Picnic Loaf

recipes

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

A post shared by Healthy Vegetarian Food (@lifeofavegetarian) on


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.

sapan-patel-EgMrJKT-TJw-unsplash

Merry Christmas from The Good Loaf

We wish you a restful and safe Christmas and New Year!

Season’s Greetings from Laurie and all the team at 

The Good Loaf Sourdough Bakery & Cafe.

Christmas Opening Hours

Thursday 24th December – Open 7am – 4:30pm

Friday 25th December – Closed

Saturday 26th December – Closed

Sunday 27th December – Closed

Monday 28th December – Closed

Tuesday 29th December – Open 7am – 4:30pm (semi’s only available)

Wednesday 30th December – Open 7am – 4:30pm

Thursday 31st December – Open 7am – 4:30pm

Friday 1st January – Closed

Saturday 2nd January – Open 7am – 4:30pm (semi’s only available)

Sunday 3rd January – Closed

Monday 4th January – Open 7am – 4:30pm