Weekly Recipe of Eat Smart Nutrition Consultants

EAT SMART NUTRITION CONSULTANTS

MORE SUMMER RECIPES FROM HOLLY, KERRY, LAUREN, PETA, PEITA & JOE
March 1-14 2010

Pan bagna – serves 4-6

1 long rounded or flattish dense crusty loaf of bread (preferably wholemeal/Sourdough)
1 clove garlic, halved
3-4 ripe tomatoes, thickly sliced
a few button mushrooms, sliced
1 medium can red salmon/tuna or 200-300g cooked chicken meat (no skin)
a few black olives, stoned and sliced
2-3 canned artichoke halves, drained and quartered

Cut the loaf in half lengthwise and brush/sprinkle the surface with olive oil.
Rub the cut loaf generously with the cut garlic, then discard the garlic.
Arrange the ingredients on the base of the loaf and replace the top.
Wrap firmly in plastic wrap and place under a heavy weight in the fridge for at least an hour.
Unwrap and cut into thick slices and serve as a casual lunch or at a picnic.

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