Dissolve the yeast in the water and add salt, whole flour, durum flour and half of the wheat flour. Knead the dough well while adding more flour until the dough can just drop your fingers. Let the dough rise for approx. 1 hour.
Drop the dough onto a griddle board. Divide it into 12 pieces. Shape each piece in a bowl. Divide the buns into two baking trays with baking paper and squeeze them out to be approx. 1 cm high. Allow the buns to rise in a covered place for approx. 30 minutes.
Brush the buns with milk and sprinkle with sesame seeds. Bake the buns at 200 degrees for approx. 20 minutes until golden brown.
Turn on the oven grill. Halve the peppers, remove the seed and place the half peppers face up. Grill the peppers until well darkened and browned. Take the peppers and put them in a freezer bag. Tie a knot on the bag and let the peppers rest for approx. 15 minutes. Peel the skin of the peppers.
Put the peppers in a blender, mince with almonds, squeezed garlic, vinegar and olive oil. Blend to a coarse-grained thick texture. Season with salt and pepper.
Bank chicken breasts lightly flat. Brush them with oil and season with thyme and pepper. Grill the meat for approx. 4 minutes on each side until cooked through.
Cut salads. Cut tomatoes and cucumber into slices. Chop 4 buns and cut through. Fill with salad, chicken, romaine sauce, cucumber and tomato.
Energy: 2377 kJ (566 kcal).
Carbohydrate: 62 g.
Fat: 20 g, including 3 g saturated fat.
This post was published on March 2, 2020 3:51 am