Roast pork muffuletta
SERVES 8 PREP + COOK TIME 30 MINUTES
6 medium zucchini (720g), sliced thinly lengthways
1 cup (240g) ricotta cheese
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
1 round cob loaf (450g)
½ cup (150g) chunky rocket and cashew dip
300g thinly sliced leftover roast pork
150g mixed cherry tomatoes, halved
1 Barbecue or grill zucchini until tender; cool.
2 Combine ricotta, herbs and garlic in medium bowl; season.
3 Cut shallow lid from top of loaf; remove soft bread from inside loaf, leaving 2cm thick shell.
Spread dip all over the inside of the bread shell and lid. Layer zucchini, pork and ricotta mixture,
