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BBQ bread with halloumi and a fruity sauce
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 483
  • Fat about 19g
  • Carbohydrates about 50g
  • Protein about 21g
This is needed
This is needed for 8 piece
BBQ rhubarb sauce
  • 1 shallot
  • 450 g rhubarb
  • 1 tsp olive oil
  • 2 tbsp cane sugar
  • 4 tbsp cognac
  • 2 tbsp honey
  • 2 tbsp tomato puree
  • 1 tsp mild paprika
  • 0.5 tsp salt
BBQ bread
  • 250 g spelt flour
  • 250 g white flour
  • 0.25 cube yeast (approx. 10 g)
  • 1.5 tsp salt
  • 3.25 dl water
  • 1 tbsp olive oil
  • a little olive oil
To grill the bread and cheese
  • 500 g halloumi
To assemble
  • 50 g rocket
  • 1 bunch radish
  • a little pepper
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And that's how it's done
And that's 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.