This bread is perfect for a picnic. To make it even more handy, you can stuff individual bread rolls instead.
Serves 6-8
Ingredients
1 courgette, sliced
2 red peppers
1 aubergine, sliced
1 clove garlic, crushed
3tbsp Clearspring Flax-Olive Oil or Extra Virgin Olive Oil
1tsp Clearspring Umeboshi Purée
2 sprigs basil
1 tub sundried tomatoes in oil
1 onion, sliced
1 round loaf of bread, around 400g
Method
- Grill the red peppers under a hot grill until the skin is black on all sides (around 15 minutes) and then place in a bowl and cover with a lid. After 5 minutes, peel the skin off, remove the seeds and discard.
- Meanwhile, grill the aubergines and courgettes on a barbecue or griddle pan until cooked through and slightly charred on the outside.
- While the vegetables are grilling, heat one tablespoon of the oil in a frying pan and fry the onion until soft.
In a bowl, mix together the crushed garlic, Umeboshi Purée and two tablespoons of water to create a paste, then add 1 tablespoon of oil and stir. - Slice the top off the bread to form a lid. Then, hollow out the bread using your hand until you are only left with the shell. Save the soft inside for another recipe such as baked mushrooms.
- Brush the inside of the bread and the inside of the lid with the Umeboshi Purée mixture.
- Now start to layer the vegetables inside the bread, one at a time, so that they are in different coloured stripes. Place basil leaves in between some of the layers and season with a little black pepper. Once you have used up all the vegetables drizzle over the remaining olive oil, put on the lid and wrap the bread in cling film.
- Leave the bread in the fridge for at least a couple of hours, preferably over night, so that the flavours can meld together and the vegetable set in place, which will make it easier to cut.
