Picnic Cobb
Ingredients
1 small wholemeal or rye cobb
2 tbsp basil pesto
60 g spinach leaves
100 g rare roasted beef slices
100 g roasted capsicum
100 g chargrilled eggplant
75 g sun dried tomatoes- 10 fresh basil leaves
2 tbsp tomato relish
Instructions
- Carefully cut the top off the cob loaf, set aside and hollow out the middle to leave a shell, without making walls too thin.
- Spread the pesto over the bottom and part way up the walls of the cobb. Cover the base with ²⁄³ spinach leaves, then layer with beef slices, roasted capsicum, eggplant, semi-dried tomatoes, basil leaves and the remaining spinach. Spread the inside of the cobb top with tomato relish, and place this top back on filled cob.
- Wrap in cling film or foil until ready to serve. When ready to eat, cut cobb into four wedges.
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