BBQ bread with halloumi and a fruity sauce

Total time: 2hr 15m
Preparation Time: 45m

For 8 piece


Stephi (FOOBY Team)

Nutritional Information

Contains 483 Kcal, 21g Protein, 50g Carbohydrates, 19g Fat


  • BBQ rhubarb sauce
  • 1 shallot
  • 450 g rhubarb
  • 1 tsp olive oil
  • 2 tbsp cane sugar
  • 4 tbsp cognac
  • 2 tbsp tomato puree
  • 2 tbsp honey
  • 1 tsp mild paprika
  • 0.5 tsp salt
  • BBQ bread
  • 250 g white flour
  • 250 g spelt flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g)
  • 1 tbsp olive oil
  • 3.25 dl water
  • a little olive oil
  • To grill the bread and cheese
  • 500 g halloumi
  • To assemble
  • 1 bunch radish
  • a little pepper
  • 50 g rocket

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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