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Vegetable Muffuletta

On Forgotten Grains Sourdough

Roasted Garlic Mayo (Vegan option)

You’ll need

120g grapeseed oil
60g olive oil
1 egg yolk / 45g aquafaba
1 tsp salt
20g roasted garlic
15g lemon juice


Preheat the oven to 180°C. Cut the top off of one head of garlic, exposing each clove. Toss with about 10g of your grapeseed oil and wrap in foil. Roast for 30 minutes or until soft and golden brown (This can also be done on a grill with the lid closed, just be mindful of the temperature). Let cool and squeeze out the cloves into a blender. Add other ingredients and blend on high until smooth and velvety.


You’ll need

100g olive oil
65g green olives
65g black olives
50g sundried tomatoes
100g eschalot
50g capers
20g parsley
5g (1tsp) oregano
50g red wine vinegar
1 tsp sugar
1 tsp garlic
a pinch chilli flakes
salt and pepper to taste


Coarsely chop olives, sun dried tomatoes, capers, parsley and oregano and place in a bowl. Finely dice garlic and eschalot and add to bowl along with remaining ingredients. Give it a good stir and set aside. Prepare a day prior to allow all of the ingredients to harmonize.

Grilled Vegetables

You’ll need

2 medium eggplants
2 whole zucchini
2 whole red capsicums
4 whole artichokes
4 thick slices, haloumi
100g olive oil
salt to taste


Top and tail your vegetables. Slice your eggplant into 2cm chunks and zucchini into ½ cm slices. Cheek your capsicums. If your haloumi comes in a block, slice it into 4 thick slices.

Toss all your ingredients with oil and salt. Grill on a medium-high heat until tender. (zucchini will grill first, followed by haloumi, then eggplant and finally the capsicum). Charred bits are encouraged.

Allow to cool down to room temperature before assembling. Grill your slices of Forgotten Grains sourdough for an extra crunch.


Liberally lather you roasted garlic mayo on each slice of bread, then add a healthy scoop of tapenade and alternate layers of grilled vegetables to your desired aesthetic.

Note: the muffuletta was designed as a sandwich made ahead of time to allow the bread to soak up the ingredients. For this reason it makes a great picnic sandwich.

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