Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
BBQ rhubarb sauce
BBQ bread
To grill the bread and cheese
To assemble
How it's done
BBQ rhubarb sauce
Thinly slice the rhubarb, finely chop the shallot.
Heat the oil in a pan, sauté the rhubarb, shallot and sugar for approx. 1 min. Add the cognac, reduce for approx. 1 min. Add the tomato puree, honey and paprika, simmer over a low heat for approx. 20 mins., stirring occasionally, season with salt and leave to cool.
BBQ bread
Crumble the yeast in a bowl, mix with the spelt flour, white flour and salt. Add the water and oil, knead to form a soft, smooth dough.
Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Divide the dough into 8 portions, shape into balls, gently flatten by hand on a lightly oiled surface.
To grill the bread and cheese
Charcoal/gas/electric grill: Grill over/on a medium heat (approx. 180 °C for approx. 3 mins. on each side. Cut the halloumi into approx. 1 cm slices, place on the grill alongside the bread, grill for approx. 1 min. on each side.
To assemble
Thinly slice the radish. Cut open the BBQ bread, fill with the BBQ rhubarb sauce, halloumi, radish and rocket, season.
How-tos
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