for 8 pieces

BBQ rhubarb sauce

450 g	rhubarb
1	shallot

1 tsp	olive oil
2 tbsp	cane sugar
4 tbsp	cognac
2 tbsp	tomato puree
2 tbsp	honey
1 tsp	mild paprika
½ tsp	salt

BBQ bread

250 g	spelt flour
250 g	white flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g)
3 ¼ dl	water
1 tbsp	olive oil

a little

olive oil

To grill the bread and cheese

500 g

halloumi

To assemble

1 bunch	radish
50 g	rocket
a little	pepper

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.

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