Ingredients
Method
1.Make rocket pesto; blend or process rocket, nuts, cheese, garlic and juice until coarsely chopped. With motor operating, gradually add oil in a thin steady stream; process until mixture is thickened.
2.Preheat oven to 220°C/425°F.
3.Quarter capsicum; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
4.Place zucchini and eggplant on oiled oven tray; spray with oil. Roast about 15 minutes; cool.
5.Meanwhile, heat oil in medium frying pan; cook onion, stirring, until soft. Add sugar and vinegar; cook, stirring, until onion caramelises, cool.
6.Cut shallow lid from top of loaf; remove soft bread inside, leaving 2cm (¾ inch) thick shell.
7.Spread pesto inside bread shell and lid. Layer eggplant, cheese, onion mixture, zucchini, capsicum, beef and rocket inside bread shell, pressing layers down firmly. Replace lid; press down firmly.
8.Tie loaf tightly with kitchen string then wrap in plastic wrap; refrigerate about 2 hours or until required.
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Jewelled rice
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