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Recipes RAINBOW VEGGIE PICNIC LOAF WITH LEMON PEPPER MAYO DRIZZLE

RAINBOW VEGGIE PICNIC LOAF WITH LEMON PEPPER MAYO DRIZZLE

Prep 40 mins
Cooking 0 mins
Serves 6

Is it a bread? Is it a salad? It’s both in one! Our rainbow veggie stuffed sourdough picnic loaf is the ultimate eat-it-anywhere al fresco treat. So easy to make and packed with goodness, all it needs is a generous drizzle of our creamy and tangy lemon pepper drizzle. High summer is here, it’s time to pack a basket!

- WHAT YOU WILL NEED -

  • FOR THE DRIZZLE: 1 cup low fat yoghurt
  • 1/2 cup mayonnaise
  • 2 Tbsp capers, chopped
  • 1 clove garlic, minced
  • Handful flatleaf parsley leaves, finely chopped
  • Grinding of LEMON PEPPER
  • FOR THE LOAF: 1 lrg sourdough loaf
  • 4 lrg carrots, grated
  • Packet of baby spinach leaves
  • 1 sm red cabbage, thinly sliced
  • 2-3 avocados, sliced and drizzled with lemon juice
  • 1 tin chickpeas, drained & roughly mashed with a fork then drizzled with olive oil and salt & pepper to taste

- METHOD -

Mix all the drizzle ingredients and set aside to infuse.

Slice the top off the sourdough and use your hand to hollow it out. (Tip: Don’t throw the filling away, use it to make your own breadcrumbs! Simply blitz the filling in your food processor, place the crumbs on a baking tray in a 100 ºC oven until crisp and golden and then store it in an airtight container!)

Layer the vegetables in the hollowed-out loaf. Place the "cap" back on, wrap in cling film and weigh down with a breadboard for an hour to firm up. Slice into large wedges and serve with the drizzle on the side.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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