LUNCH LOAF
LUNCH LOAF
Serves 4-6
You will need to begin this recipe the night before
INGREDIENTS
200g butternut pumpkin, thinly sliced
1 small eggplant, thinly sliced
125g spreadable cream cheese
½ tub Yumi’s Traditional Middle Eastern Hommus
2 tbsp fresh, flat leaf parsley, finely chopped
2/3 cup semi sun-dried tomatoes, finely chopped
1 large sourdough loaf
200g sliced deli meats
75g baby spinach leaves
Tasty cheese slices
Olive oil, to brush
Salt and pepper
METHOD
Brush both sides of pumpkin and eggplant slices with olive oil, season then grill in a large frypan until tender (about 2-3 mins each side). Set aside to cool.
Combine cream cheese and hommus and beat together using an electric beater until fluffy. Stir in parsley and tomatoes and season with salt and pepper.
Cut a 5mm thick slice from the top of the loaf, set aside. Remove 3/4 of the soft bread from inside loaf to form bread “bowl”.
Spread a thin layer of the cream cheese mixture inside the loaf. Arrange 1/3 of the sliced meat in a layer on the bottom of the loaf followed by half the pumpkin, half the eggplant, half the spinach and a few slices of cheese.
Top with 1/3 of the meat then spread ½ the remaining cheese mixture on top. Repeat layers of vegetables and cheese. Top with remaining meat then spread the remaining cheese mixture on top. Place the top of the loaf back on, press down firmly on top of the loaf then wrap tightly with 3 layers of plastic wrap then refrigerate overnight.
To serve, use a serrated knife to cut the loaf into 4-6 wedges.
