Picnic cob

Layer deli favourites in a hollowed-out loaf, then just press, slice and dig in.

• 1 avocado, coarsely chopped
• 2 teaspoons lemon juice
• 1 round loaf crusty bread
• 80g (2 cups) baby spinach leaves, shredded
• 120g feta, thinly sliced
• 180g roasted capsicum, sliced
• 80g thinly sliced mild salami or prosciutto
• 1 ripe tomato, seeded, coarsely chopped

Energy 1930kJ	Fat saturated 7.00g
Fat Total 20.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 48.00g	Dietary Fibre 5.00g
Protein 19.00g	Cholesterol 25.00mg
Sodium 915.27mg

All nutrition values are per serve.

1. Step 1

   Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.

2. Step 2

   Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.

Swap it: For a twist, fill the loaf with drained canned tuna in oil, basil pesto or fresh basil leaves, pitted black olives and baby spinach.

Preparation time excludes 4 hours chilling time.