• Olive oil cooking spray
  • 1 medium zucchini, thinly sliced lengthways
  • 1 large eggplant, thinly sliced lengthways
  • 300g orange sweet potato, peeled, thinly sliced into rounds
  • 22cm (450g) round cottage loaf (or cob loaf)
  • 150g chunky red chilli dip
  • 1/2 cup fresh basil leaves
  • 200g roasted red capsicum
  • 6 slices (75g) prosciutto
  • 120g bocconcini cheese, thinly sliced
  • 1/2 cup semi-dried tomatoes, chopped
  • 8 slices (50g) thinly sliced mild salami


  1. Spray a large frying pan with oil. Heat over medium-high heat. Cook zucchini, eggplant and sweet potato, in batches, for 3 to 4 minutes each side or until browned and tender. Cool slightly.

  2. Place loaf on a plate. Cut top quarter from the loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and cut side of the top quarter. Place sweet potato over the base of loaf shell. Top with basil. Layer with capsicum, zucchini, prosciutto, bocconcini, tomato, eggplant, and salami. Replace top.

  3. Wrap loaf tightly in plastic wrap. Top with another plate. Place a heavy object on top to compress filling. Refrigerate overnight to develop flavours.

  4. Preheat oven to 200°C/180°C. Unwrap loaf. Place on a baking tray. Bake for 5 to 7 minutes or until crust is crisp. Cut into wedges. Serve.

A tropical fruit salad swirling with fragrant floral rose petals and balanced by a spritzy citrus finish...