Lunch loaf

Lunch loaf

Ingredients

1. 200g butternut pumpkin, thinly sliced
2. 1 eggplant, sliced into 1cm-thick rounds
3. 1/4 cup olive oil
4. 125g cream cheese, softened
5. 250g ricotta cheese
6. 2 tablespoons fruit chutney (we used mango)
7. 2 tablespoons fresh flat-leaf parsley, chopped
8. 2/3 cup semi-dried tomatoes, finely chopped
9. 1 large sourdough loaf
10. 100g Primo Shaved Leg Ham
11. 75g baby spinach leaves, washed, dried
12. 6 slices tasty cheese
13. 100g Primo Hungarian Salami

Method

1. Arrange half the pumpkin in a single layer on a microwave-safe plate. Cover.
2. Microwave on HIGH (100%) power for 2 minutes, or until just tender.
3. Repeat with remaining pumpkin.
4. Preheat a barbecue plate on high heat. Brush pumpkin and eggplant with oil. Season with salt and pepper.
5. Cook, in batches, for 3 to 4 minutes each side, or until tender. Set aside to cool completely.
6. Using an electric mixer, beat cream cheese and ricotta together.
7. Stir in chutney, parsley, tomatoes, and salt and pepper.
8. Cut a 5mm-thick slice from top of loaf. Set aside.
9. Remove three-quarters of the soft bread from inside loaf to form a bread 'bowl'.
10. Spread a thin layer of ricotta mixture inside loaf.
11. Cover with one-third of the ham.
12. Top with half the pumpkin, half the eggplant, half the spinach, half the tasty cheese, half the remaining ham and half the salami.
13. Spread half the remaining ricotta mixture over salami.
14. Repeat layers, finishing with remaining ricotta mixture.
15. Place reserved top onto filled loaf, pressing down firmly.
16. Wrap in foil then wrap tightly in a tea towel.
17. Refrigerate for 4 hours or overnight, if time permits.
18. Cut into slices with a serrated knife. Serve.