Roasted Vegetable and Salmon Muffalata
This Roasted Vegetable and Salmon Muffalata is a brilliant picnic dish or sharing lunch. Stacked mozzarella, vegetables, salmon and bread...what could be better!?
Ingredients
- 1 round loaf of crusty bread
- 600g poached salmon flaked
- 4 mozzarella balls
- 1 large onion, peeled and sliced
- 2 courgettes, sliced lengthways
- 4 peppers, roasted
- 2 tomatoes, sliced
- Salt and pepper
Pesto
- 1 large bunch basil
- 100g hazelnuts
- 100ml olive oil
- 50g parmesan
Method
- Heat a BBQ until the coals are white then drizzle the onion, courgette and pepper in oil and grill for 5 minutes. Flip over and char for another couple of minutes.
- Place all the ingredients into a small food processor and blitz until well mixed.
- Take the bread, cut the top off and pop to the side. Hollow out the middle of the loaf.
- Layer up the hollowed loaf with the salmon, mozzarella, pesto and vegetables and season between layers and repeat until the bread is filled up. Press down and pop the bread lid on. Cover in cling film and place in the fridge overnight. Slice to eat.
Ingredients
- 1 round loaf of crusty bread
- 600g poached salmon flaked
- 4 mozzarella balls
- 1 large onion, peeled and sliced
- 2 courgettes, sliced lengthways
- 4 peppers, roasted
- 2 tomatoes, sliced
- Salt and pepper
Pesto
- 1 large bunch basil
- 100g hazelnuts
- 100ml olive oil
- 50g parmesan
Method
- Heat a BBQ until the coals are white then drizzle the onion, courgette and pepper in oil and grill for 5 minutes. Flip over and char for another couple of minutes.
- Place all the ingredients into a small food processor and blitz until well mixed.
- Take the bread, cut the top off and pop to the side. Hollow out the middle of the loaf.
- Layer up the hollowed loaf with the salmon, mozzarella, pesto and vegetables and season between layers and repeat until the bread is filled up. Press down and pop the bread lid on. Cover in cling film and place in the fridge overnight. Slice to eat.
