Halloumi & aubergine layered loaf

Takes 20min serves 6 1 rustic loaf 2tbsp balsamic vinegar 1 red chilli, diced 1tbsp honey 1 garlic clove, diced 4tbsp extra virgin olive oil 1 red onion, sliced 1 Little Gem lettuce, shredded 200g each roasted red peppers and aubergines 125g halloumi, sliced

1 Slice a thin ‘lid’ off the top of the loaf and set aside. Scoop out the centre, leaving a shell around 2cm thick.

2 To make the dressing, mix the vinegar, chilli, honey, garlic, olive oil and some salt and pepper in a bowl. Brush the inside of the loaf evenly with half of the dressing.

3 Cook the onion in boiling water for 1min. Drain well and leave to cool. Arrange half the shredded lettuce over the base of the bread followed by a layer of half the peppers, aubergines, cheese and onion. Drizzle with a little more dressing. Layer up the rest of the ingredients and drizzle over the remaining dressing.

4 Replace the ‘lid’ and wrap the loaf tightly in clingfilm. Keep in the fridge until needed – and don’t forget to pack a bread board and knife to take with you.