- 1 small wholemeal or rye cobb
- 2 tablespoons basil pesto
- 60g spinach leaves
- 100g rare roasted beef slices
- 100g roasted capsicum
- 100g chargrilled eggplantaubergineX
- 75g semi-dried tomatoes, drained, sliced
- 10 fresh basil leaves
- 2 tablespoons tomato relish
1 Carefully cut the top off the cob loaf, set aside and hollow out the middle to leave a shell, without making walls too thin.
2 Spread the pesto over the bottom and part way up the walls of the cobb. Cover the base with ²⁄³ spinach leaves, then layer with beef slices, roasted capsicum, eggplant, semi-dried tomatoes, basil leaves and the remaining spinach. Spread the inside of the cobb top with tomato relish, and place this top back on filled cob.
3 Wrap in cling film or foil until ready to serve. When ready to eat, cut cobb into four wedges.
For a vegetarian option, replace the beef with cheddar, baked ricotta or hard-boiled sliced eggs.
Nutrition Info (per serve)
Total fat 13.5g
–Saturated fat 2.3g
Dietary fibre 8.5g
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