I was flicking through the book Bread Revolution this morning looking for an interesting bread roll recipe to try and I came across this recipe and decided to make these instead. I didn’t have any beetroot though, and I was making them before Sainsbury’s opened, so I substituted some cooked, diced yellow pepper instead and that seemed to work nicely. I halved the mixture to make 6 rather than the suggested 12.
500g of plain flour
5g of fine sea salt
15g of bicarbonate of soda
125g of feta
5 teaspoons of olive oil
3 teaspoons of honey
5 teaspoons of red wine vinegar
300ml of water
150g of cooked beetroot, diced. (or 150g of yellow pepper, de-seeded, diced and lightly fried)
100g of cherry tomatoes, halved
Melted butter for greasing
Combine the flour, salt and bicarb in a bowl. Crumble in the feta and then add the oil, honey, vinegar and water and mix everything together into a dough, using a wooden spoon or spatula.
Gently work in the beetroot(pepper).
Preheat the oven to 200 and grease a muffin tray.
Take a slightly-larger-than-golfball-sized amount of mixture, and press 2 or 3 halved tomatoes into it. Form into a rough ball and place in the muffin tray. Do this until the mixture is used up.
Bake in the oven for 15 minutes, until risen and golden.
Tasty tasty – although be wary of eating them when they’re too hot or you may suffer a mouth-burning explosion of cherry tomato!