- 500g pack white bread mix (we used ciabatta)
- 450g courgettes, half grated, half thinly sliced into rounds
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- small pack dill, two-thirds finely chopped
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 2 tbsp good olive oil, plus extra for oiling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour – it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.
Vary the recipeFor a Cypriot twist, use 100g diced halloumi cheese in place of the feta, and mint instead of dill. Serve warm with dips, seafood and olives as part of a meze platter.