A great picnic-style recipe fit for the whole family, packed with healthy delicious veggies this is perfect for packing your farmers’ lunch, is a subtle show-stopper for those summer tractor-date nights but also if you’re heading off for a day of basking in the sunshine with family in the coming weeks, this is a great tasty option to whip up.
1 Medium Farmhouse loaf
1 garlic clove, halved
2 tbsp pesto
2 courgettes, sliced lengthways
2 red and 2 yellow peppers, seeded and sliced in thick lengths
2 tbsp olive oil
1 x Buffalo Tomato, sliced
200g Mozzarella, sliced
200g sliced Chicken breast
A good handful of salad leaves
2 tbsp fresh basil leaves
Salt and pepper
Carefully cut the top off the loaf (save this for later) and hollow out the middle to leave a shell. Don’t make the walls too thin as it won’t stay crisp. Toss the courgettes and peppers in the olive oil and put on a preheated griddle. Cook for about 4–5 mins on each side until soft and lightly charred. Put to one side to cool.
Rub the cut garlic clove over the insides of the bread shell, then use a spoon to spread the pesto all around the inside walls and under the lid. Blot the grilled veg with kitchen roll to remove any excess oil and slice the cheese. Season both well with salt and pepper.
Begin building up layers of veg, cheese, tomato, meat and salad leaves into the hollow of the loaf. Repeat the layering until the bread is filled well.
Finish with a layer of basil leaves. Put the top of the bread back on, then wrap the whole thing tightly in clingfilm. Put a plate on top and weigh it down with something heavy to let the flavours fuse together for at least 2 hours or preferably overnight in the fridge. To serve, cut into thick slices.
Photography by Nicole Hains