Layer deli favourites in a hollowed-out loaf, then just press, slice and dig in.
Ingredients
- 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
Method
- Step 1Use 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.
- Step 2Place 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1930 kj
Energy
20g
Fat Total
7g
Saturated Fat
5g
Fibre
19g
Protein
25mg
Cholesterol
915.27mg
Sodium
5g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
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.
- Author: Alison Adams
- Image credit: Colin Cooke & Jeremy Simons
- Publication: Australian Good Taste
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