Ingredients

Method

• 800 g cake flour
• 10 g instant dry yeast
• 1 t salt
• 200 g leftover green vegetables (or 200 g Woolworths green vegetable medley)
• 2 cups lukewarm water
• 4 T extra virgin olive oil
For the pistachio butter:
• 250 g butter, softened
• 100 g pistachios, shelled and roughly chopped
• 30 g parsley, roughly chopped

Method

Ingredients

1. Combine all the dry ingredients in a bowl. Blitz the vegetables in a blender until smooth. Stir the vegetable purée and olive oil into the dry ingredients until a shaggy dough forms.

2. Gradually stir in the water until a pliable but sticky dough forms. Turn the dough out onto a floured surface and knead until firm and smooth.

3. Grease a bowl and place the dough inside. Cover with a tea towel and allow to prove for an hour. Twist the dough into rings and place on a greased baking sheet. Bake for 20–25 minutes or until golden brown. Serve warm with the butter.

4. To make the pistachio butter, place all the ingredients in a blender and blitz until smooth. Place in a container and refrigerate. Bring to room temperature 10 minutes before serving.

Find more bread recipes here.

Photograph: Jan Ras