WILD ROCKET PICNIC LOAF

Slice the eggplant into rounds. Place the eggplant onto a baking tray, season with salt and pepper, drizzle with olive oil. Cook at 200°C for 15-20 minutes. Turning at the halfway mark. Remove from the oven and set aside to cool.

To make the LeaderBrand Wild Rocket pesto:

In a blender combine the Wild Rocket, parmesan cheese, basil leaves, pine nuts, and olive oil. Blitz till smooth, scraping down the sides often. Add the lemon juice and season for salt as required. Set aside.

To assemble:

Cut the top off the loaf and scoop out the bread inside. Slice the tomatoes. Spread the wild rocket pesto inside the loaf and the lid. Layer up the fillings inside starting with the cheese. Make sure you pack in lots of LeaderBrand Wild Rocket to pack a peppery punch. Season with salt and pepper. Cover with the lid. Slice into slices to serve.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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For the pesto:

• 50g LeaderBrand Wild Rocket
• ¼ cup parmesan cheese
• 3 tsp toasted pine nuts
• 1 cup fresh basil leaves
• Juice half one lemon
• 50ml olive oil
• Salt

To assemble:

• 1 cup LeaderBrand Wild Rocket
• 1 medium sized loaf of bread
• ½ eggplant
• 2 tomatoes
• 2-3 slices Swiss cheese