Rainbow Picnic Loaf

Cooking time
Serves6-8 people
Rainbow Picnic Loaf

Avoid soggy sandwiches at your next picnic. Make this stuffed loaf instead. It's layererd with a rainbow mix of veg, creamy feta and a tangy lemon and mnt dressing. Beautiful to look at. Delicious to eat.


  • 2 red peppers
  • 2 yellow peppers
  • 1 aubergine
  • 400g sweet potatoes
  • 2 red onions
  • 1 garlic clove
  • 1 lemon
  • A handful of mint leaves
  • 1-2 ripe avocados
  • ½ jar of pickled beetroot slices
  • 800g long fermentation French boule
  • 200g feta

Prep: 30 mins + chilling | Cook: 30 mins

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1. Halve the peppers and scoop out the seeds. Slice them into thick strips. Trim the green top off the aubergine then cut into 1cm-thick slices. Peel the sweet potatoes and cut into 1cm-thick slices. Peel and slice the red onions. Pop the veg on a large plate, keeping the veg grouped by colour. Season, drizzle with oil and turn to coat.
2. Warm two large frying pans over a high heat. Drizzle in some oil. Add the sliced veg in batches. Cook the veg for 3-4 mins on each side, till tender and slightly charred. Keep the veg separated by colour as you cook them.
3. Peel and grate the garlic into a small bowl. Grate in the lemon zest and squeeze in the juice from half the lemon. Finely chop the mint leaves. Add them to the bowl. Pour in 2 tbsp olive oil and season. Stir well to mix.
4. Halve the avocados, scoop out the stones and chop into1cm-thick pieces. Spoon half the pickled beetroot out of the jar and let it drain in a sieve.
5. Sit the loaf flat on a board and slice off the top quarter – this will be the lid. Carefully scoop out the middle of the loaf, leaving the outside crust intact. To fill the loaf, start by adding the roast red peppers in an even layer. Drizzle over a little dressing and crumble over a little feta (you’ll be doing this between each layer of veg). Next, add the sweet potato, yellow peppers, avocados, aubergines, beetroot and red onions.
6. Put the top back on the loaf and press down firmly. Wrap the loaf tightly in food wrap. Chill in the fridge overnight. Weigh it down with a couple of heavy jars or tins to help compress the veg for easy cutting.
7. To serve, unwrap the loaf and slice into thick wedges.
8. No Waste, More Taste
You can use the bread from the middle of your sourdough loaf to make crispy croutons. Tear it into smaller chunks, toss in a bowl with some olive oil, salt and pepper, then spread out on a baking tray and bake till golden.
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