- 2 red peppers, halved and deseeded
- 1 medium courgette, sliced
- 2 tbsp olive oil
- 20 g SunBlush tomatoes, chopped
- 800 g unsliced white bloomer
- 8 extra-mature Cheddar slices
- 8 Milano salami slices
- 125 g prosciutto cotto
- 70 g wild rocket leaves
Preheat the oven to 200ºC, fan 180ºC, gas 6. Cut the pepper halves into quarters and place in a roasting tin with the courgette. Drizzle over the olive oil, season with black pepper and toss together. Roast for 15-20 minutes until softened and golden. Add the SunBlush® tomatoes and set aside to cool.
With a serrated knife, horizontally slice the very top off the loaf, and set aside. Scoop out the middle of the loaf, leaving a 2cm edge all the way round. (Save the scooped-out bread for making breadcrumbs). Spoon 1/3 of the roasted vegetables into the base of the loaf, pressing them down firmly.
Top with the Cheddar slices and then the salami slices. Top with half the rocket leaves, pressing down well. Add another 1/3 of the roasted vegetables followed by the prosciutto slices. Top with the remaining rocket and roasted vegetables. Place the top back on the loaf, wrap first in clingfilm and then in foil ready to transport.
Once at the picnic, keep the loaf together and cut into slices to serve.
Make it veggie: leave out the ham and salami and stuff with slices of griddled halloumi instead.
Save: fry-off a pack of frozen chargrilled Mediterranean vegetables instead of fresh peppers and courgettes.
Cheat: instead of stuffing a loaf, use the ingredients to make doorstep sarnies with a Sainsbury’s sandwich loaf.
Magic: before filling the loaf, spread the inside with a little red pesto, and add a few fresh washed basil leaves to the final veg layer.