This recipe is best made a day in advance to allow the flavours to develop.

Serves 4-6

1 red capsicum

1 yellow capsicum

1 large baguette

¼ cup (60ml) basil pesto (recipe shared below)

125g mozzarella, sliced

½ cup (80g) olives, pitted and sliced

1) Heat the grill of the oven. Place the capsicum on a baking tray and grill until blistered and soft. Remove, then cover with plastic wrap and set aside. 2) Meanwhile, cut off the top third of the baguette and set aside. Use your hands to hollow out the loaf. Save the filling for breadcrumbs. 3) Peel the capsicum, then remove inner membranes and seeds. Slice into thick strips. 4) Fill the hollowed-out loaf: start with a layer of capsicum, spread with pesto, top with cheese and olives, then season with salt and pepper. Place the reserved top third of the baguette on top. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight. 5) Slice just before serving.

Basil pesto

Makes 250ml

100g pine nuts

100g parmesan or pecorino cheese, grated

1 garlic clove, roughly chopped

2 large handfuls of basil

½ cup (125ml) olive oil

½ cup (125ml) canola oil

1) Place the pine nuts, cheese, garlic and herbs in a food processor and process until smooth. 2) While the machine is running, add the oils in a steady stream. Mix until combined. Season to taste with salt and pepper. 3) Spoon into a jar and top with olive oil. Store in the fridge for later use.

For more Mediterranean-style picnic recipes from good magazine, whip up a batch of picnic pesto penne or try this fruity brown rice salad recipe.