Ingredients
• 1 quantity cob loaf dough (see related recipe)
• 400g butternut pumpkin, peeled, cubed
• 100g Lemnos feta cheese, cut into 1cm cubes
• 12 fresh sage leaves
Method
1. Follow steps 1, 2 and 3 of cob loaf recipe. Meanwhile, preheat oven to 200°C/180°C. Line a baking tray with baking paper. Place pumpkin on prepared tray. Bake for 20 minutes or until tender. Cool.
2. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil cooking spray or olive oil. Roll dough out to a 15cm x 25cm rectangle. Scatter with pumpkin and feta. Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls, topped with 1 sage leaf each, in a zig-zag pattern in base of pan. Place remaining balls in an opposite zig-zag pattern.
3. Follow step 5 of cob loaf recipe. Press remaining sage leaves into loaf. Bake for 30 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.
