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Lunch loaf
Lunch loaf
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Prep Time:
260 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Ingredients:
  • 200g butternut pumpkin, thinly sliced
  • 1 eggplant, sliced into 1cm-thick rounds
  • 56.88 gm olive oil
  • 125g cream cheese, softened
  • 250g ricotta cheese
  • 40.00 gm fruit chutney (we used mango)
  • 40.00 ml fresh flat-leaf parsley, chopped
  • 165.00 ml semi-dried tomatoes, finely chopped
  • 1 large sourdough loaf
  • 100g ham
  • 75g baby spinach leaves, washed, dried
  • 6 slices tasty cheese
  • 100g Hungarian Salami
Instructions:
  • Place half of the pumpkin in a single layer on a microwave-safe plate, cover, and microwave on HIGH for 2 minutes, or until just tender. Repeat with the remaining pumpkin.
  • Preheat a barbecue plate on high heat. Brush pumpkin and eggplant with oil and season with salt and pepper. Cook in batches for 3 to 4 minutes per side until tender. Allow them to cool completely.
  • Combine cream cheese and ricotta in an electric mixer until smooth. Mix in chutney, parsley, tomatoes, salt, and pepper.
  • Slice off the top of the loaf, keeping it aside. Hollow out three-quarters of the soft bread to create a bread 'bowl'. Spread a thin layer of ricotta mixture inside the loaf. Layer one-third of the ham, followed by alternating layers of pumpkin, eggplant, spinach, tasty cheese, remaining ham, and salami.
  • Layer half of the remaining ricotta mixture over the salami. Repeat the layers, ending with the remaining ricotta mixture on top.
  • Press the top onto the filled loaf firmly, then wrap in foil and a tea towel. Chill for 4 hours or overnight. Slice with a serrated knife and serve.

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