Method

Butternut and Butter Bean Spread

Blitz all the ingredients together and refrigerate until needed.

Pita Breads

In a large mixing bowl, combine the flours, salt and the instant yeast. Make a well in the centre with the back of a wooden spoon, while gradually adding lukewarm water. Mix to combine and add more water if needed. Place the mixture into the bowl of an electric mixer fitted with a dough hook attachment and knead for 5 minutes or until soft and elastic.

Grease a large bowl with olive oil; place the dough into the bowl and cover with cling wrap. Cover with a blanket and put in a warm place so that the dough can prove. It will double in size, so ensure your bowl/container is big enough. Leave for about 1 hour.

Divide the dough into 6 balls and roll out on a lightly floured surface.

Preheat the oven to 180 °C.

Place a small ovenproof dish filled with water into the oven.

Grease a baking tray and sprinkle with flour. Place the rolled out pita breads onto the tray and bake for about 10 minutes, or until the bread puffs up. Turn over for a further 2 minutes if not crispy enough on the bottom.

Spicy Honey-Glazed Bacon

Preheat the oven to 180 °C

Line a baking tray with baking paper.

In a small saucepan over a medium heat combine the honey, coriander and cayenne pepper. Stir until the honey is melted and all the ingredients are combined.

Layer the bacon rashers on the baking tray in a single layer and brush with the honey mixture. Bake for 8 – 10 minutes or until the bacon is crispy.

Remove from the oven and sprinkle with sesame seeds. Transfer the bacon to some paper towel to absorb the excess fat.

To serve

Serve fresh pita breads with a generous smear of butternut and bean spread and topped with crispy sesame bacon and rocket.