Picnic Cob

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Layer deli favourites in a hollowed-out loaf, then just press, slice and dig in.

The ingredient of Picnic Cob

• 1 avocado coarsely chopped
• 2 teaspoons lemon juice
• 1 round loaf crusty bread
• 80g 2 cups baby spinach leaves shredded
• 120g feta thinly sliced
• 180g roasted capsicum sliced
• 80g thinly sliced mild salami or prosciutto
• 1 ripe tomato seeded coarsely chopped

The Instruction of picnic cob

• use a fork to mash the avocado and the lemon juice in a bowl until smooth trim the top from the bread scoop out the centre leaving a 3 4cm thick shell spread the avocado mixture over the base
• place a layer of spinach over the avocado and top with the feta continue layering with the capsicum salami and tomato replace the top and press down firmly wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours

Nutritions of Picnic Cob

calories: 461 27 calories
calories: 20 grams fat
calories: 7 grams saturated fat
calories: 48 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 19 grams protein
calories: 25 milligrams cholesterol
calories: 915 27 milligrams sodium
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calories: nutritioninformation