Warrigal Greens and Saltbush Cob
Ingredients
1 cob loaf
1 Tbs olive oil
4 spring onions, thinly sliced
250 g bacon, diced
2 sprigs saltbush leaves, finely chopped or 10 g of saltbush dried
10 Warrigal greens leaves, finely chopped
2 Tbs chives, thinly sliced
250 g cream cheese
160mL pure cream
160 g sour cream
200 g cheddar, grated
Salt and ground pepperberry
1/2 baguette
Sliced sea parsley, native thyme, saltbush and seablite
Method
Preheat the oven to 160 C. Cut the top off the loaf and reserve, then pull out the bread from the centre, leaving a 2 cm shell. Tear or chop bread into coarse pieces.
Heat oil in a large frying pan over medium heat. Add spring onion and bacon and cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Add saltbush and warrigal greens and toss quickly until wilted. Remove from the heat.
Add chives to the pan, stir in cream cheese, then add cream, sour cream and cheddar. Stir to combine. Season with salt and ground pepperberry.
Spoon dip mixture into cob shell. Arrange the lid, bread pieces and sliced baguette in a single layer on a baking tray around the loaf.
Bake for 20 minutes or until lightly toasted.
Top dip with herbs, replace the lid and serve warm.
