Pumpkin, herbed cream cheese and spinach cob loaf

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

First published: Mar 2018

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For a retro lunch idea, try our creamy, vegetarian cob loaf that's high in fibre. Simply cut into wedges and serve.

Serves: 6

Time to make: 45 mins

Ingredients

Preheat oven to 180°C. On a tray lined with baking paper, place pumpkin. Spray lightly with oil and sprinkle with cumin. Bake for 25 minutes, or until tender.
In a bowl, combine cream cheese and chives. In a separate bowl, place chickpeas. Mash, leaving some texture.
Cut the top third off the cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread inside of cob shell and lid with cream cheese mixture.
Place pumpkin at the bottom of the cob and gently mash. Add half of the spinach. Top with pesto, capsicum, chickpeas and the remaining spinach.
Wrap cob loaf tightly in plastic wrap. Place between two plates and lay a heavy object on top to compress filling. Place in the fridge for 3 to 4 hours.
To serve, place lid on the cob loaf and slice into wedges.

Make it gluten free: Use gluten-free bread and check cumin is gluten free.

Before serving, try placing the cob loaf in a 180°C oven for 15 minutes, or until crust is warm and crisp.

Turn the centre of the cob loaf into breadcrumbs for later use.

Calories 309cal

Kilojoules 1290kJ

Protein 14g

Total fat 9g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 7g

Dietary fibre 8g

Sodium 560mg

Calcium 120mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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