Greek courgetti salad
Grab a pack of courgetti or spiralize your own for a simple vegetarian supper
Flaouna-style hot cross buns
- Preparation and cooking time
- Prep:
- Cook: -
- plus 1 hr rising and 1 hr proving
- Easy
- 8
Skip to ingredients
- 500g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 1 ½ tsp cinnamon
- 3 tbsp olive oil
- 250g halloumichopped into chunks
- 150g raisins
- 2 tbsp chopped mint
- 1 beaten egg
- 2 tbsp sesame seeds
- 50g plain flour
Nutrition: per serving
- kcal488
- fat14g
- saturates6g
- carbs71g
- sugars19g
- fibre3g
- protein18g
- salt2.22g
Method
step 1
Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the halloumi, raisins and mint and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
step 2
Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
step 3
Heat oven to 220C/200C fan/gas 7. Brush the bun tops with egg. Sprinkle on the sesame seeds. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Serve warm.
