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Honey manoushi with two toppings and radish salad
Makes 40 Starters and mains
Ingredients
- 500g extra-strong bread flour
- 7g quick action yeast
- 12g fine sea salt
- 1 generous tbsp runny honey (chestnut is great)
- 1 tbsp extra virgin olive oil
For the glaze
- 4tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 1tsp sumac
For the radish salad
- 240g radishes
- 250g cherry tomatoes, halved
- ½ large cucumber
- 2tbsp pomegranate seeds
- handful flat-leaf parsley, chopped
- handful mint leaves, torn
For the dressing
- 120ml extra virgin olive oil
- 6tbsp white wine vinegar
- 1tbsp Dijon mustard
- 1tbsp caster sugar
Method
In a bowl, mix all the ingredients for the glaze and set aside.
To make the honey manoushi, put the flour into a bowl and stir in the yeast. Add the salt then mix.
In a separate bowl, mix the honey and oil. Make a well in the flour and add the honey and oil, bringing it together with your hands. Gradually add up to 300ml hot water and keep mixing to form a soft dough.
Knead until the dough is smooth and elastic, about 10 minutes. Transfer to a large bowl, cover with cling film and leave in a warm place until it has doubled in size, about 40 minutes.
When you are ready to cook the manoushi, preheat the oven to 190C/375F/Gas 5.
Flour a work surface, roll out the dough then stamp out the manoushi with the biscuit cutter (or cut around the plate if making as a main). Brush with the glaze and spoon over the toppings.
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