• 2 red peppers, halved and deseeded
  • 1 medium courgette, sliced
  • 2 tbsp olive oil
  • 20g semi-dried tomatoes, drained and chopped
  • 800g unsliced white bloomer
  • 8 extra-mature cheddar slices
  • 8 salami slices
  • 70g wild rocket leaves
  • 125g prosciutto cotto


  1. 1

    Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Cut the pepper halves into quarters and place in a roasting tin with the courgette. Drizzle over the olive oil, season with black pepper and toss together. Roast for 15-20 minutes until softened and golden. Add the tomatoes and set aside to cool.

  2. 2

    With a serrated knife, horizontally slice the very top off the loaf, and set aside. Scoop out the middle of the loaf, leaving a 2cm edge all the way round. Spoon 1/3 of the roasted vegetables into the base of the loaf, pressing down firmly.

  3. 3

    Top with the cheddar slices and salami slices, then add half the rocket leaves, pressing down well. Add another 1/3 of the roasted vegetables followed by the prosciutto slices. Top with the remaining rocket and roasted vegetables. Place the top back on the loaf, and wrap in clingfilm and foil to transport.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 20.0g 29%
  • Saturates 9.4g 47%
  • Sugars 5.3g 6%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

35.6g carbohydrate 3.5g fibre 21.4g protein

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