Roasted Vegetable and Salmon Muffalata - James Martin Chef

Ingredients

• 1 round loaf of crusty bread
• 600g poached salmon flaked
• 4 mozzarella balls
• 1 large onion, peeled and sliced
• 2 courgettes, sliced lengthways
• 4 peppers, roasted
• 2 tomatoes, sliced
• Salt and pepper
• 1 large bunch basil
• 100g hazelnuts
• 100ml olive oil
• 50g parmesan
• Heat a BBQ until the coals are white then drizzle the onion, courgette and pepper in oil and grill for 5 minutes. Flip over and char for another couple of minutes.
• Place all the ingredients into a small food processor and blitz until well mixed.
• Take the bread, cut the top off and pop to the side. Hollow out the middle of the loaf.