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Veggie picnic loaf

Veggie picnic loaf


Layer up the fillings in this giant picnic sandwich! It's bursting with flavour and perfect for sharing

  • Feeds 6 Feeds 6
  • Ready in 55 minutes

Each serving contains

  • Energy
    1422kj 339kcal
  • Fat
    Med 18%
  • Saturates
    Low 16%
  • Sugar
    Low 11%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 42g

Bring Co-op to your front door

Big Bag Option


  • ½ small butternut squash, halved
  • 1 tbsp Co-op olive oil
  • 1 courgette
  • 1 Co-op sourdough bloomer
  • 170g tub Co-op caramelised onion houmous
  • 1 tbsp chopped parsley
  • 1 tbsp basil leaves
  • 100g Co-op pickled beetroot, drained and dried on kitchen paper
  • ½ red onion, thinly sliced
  • 100g Co-op Greek Feta cheese, cut into cubes
  • 30g Co-op baby spinach


  • 240g radishes, halved
  • 3 celery sticks, sliced
  • 2 carrots, cut into batons


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put the squash in a baking dish, cut side up, and drizzle with a little of the oil
  3. Roast for 35-40 mins, until just tender, then set aside until cool enough to handle
  4. Cut the courgette in half lengthways, then cut into thick slices
  5. Toss with the rest of the oil and spread out on a baking tray
  6. Add to the oven for the final 10-15 mins of cooking time
  7. Meanwhile, use a bread knife to slice off the top of the sourdough loaf
  8. Use the knife to cut around the inside edge of the bread, leaving about 1cm of crust all the way around
  9. Pull the inner bread out and save to use as breadcrumbs in another recipe
  10. Once the squash is cool, scoop out the seeds and discard, then thinly slice the flesh
  11. Spread the inside of the loaf, including the lid, with some of the houmous
  12. Sprinkle the chopped parsley across the loaf and tear over the basil leaves
  13. Layer the rest of the fillings into the loaf, in thin, even layers
  14. Finish with the spinach and press the lid back on
  15. Wrap tightly in foil and chill for at least 2 hours, or overnight if you have time, with a plate on top stacked with something heavy (such as a few tins) to weigh it down
  16. To serve, cut into six thick slices
  17. Serve the rest of the houmous along with the crudités on the side

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