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Picnic cob

  • 0:20 Prep
  • 6 Servings


  • 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


  • 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
    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.

Source: taste.com.au


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