for 4 person

Dough

250 g	multi grain flour
40 g	grated Parmesan
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
1 tbsp	olive oil

Bread twists

250 g	mushrooms
2	courgettes, cut into approx. 2 cm slices
8	wooden skewers, soaked in water
100 g	herb butter, ¼ melted

How it's done

Dough

Mix the flour, cheese, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. On a lightly floured surface, roll out the dough into a rectangle approx. 2 cm thick.

Bread twists

Cut the dough into 8 strips and thread onto skewers, alternating with the vegetables. Brush with the melted herb butter.

Charcoal/gas/electric grill:

Cover the bread twists and grill over/on a medium heat (approx. 180 °C, for approx. 20 mins. on all sides. Serve with the remainder of the herb butter.

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