Saltfish Bread with Grilled Vegetables and Pineapple

Lovely Meal

This is a truly tropical light meal, using only the freshest local vegetables, with char-grilled pineapple to compliment the saltfish bread.

Serves 4

Preparation Time:  15 Minutes + 1 hour proving for the bread
Cooking Time: 15 minutes for vegetables + 30 Minutes in oven for bread

For the Saltfish Bread:  For the Vegetables;
1 tblsp dried yeast  1 carrot, sliced lengthways
1 cup saltfish, cleaned, boned and cooked  1 small courgette, sliced lengthways
3 cups bread flour  1 small aubergine, sliced lengthways
1 tsp salt  1 tomato, sliced
1 egg  1 small yellow squash, sliced lengthways
2 tblsp grated orange zest  2 tblsp olive oil
1 tblsp Herbes de Provence  1 tblsp balsamic vinegar
1 cup orange juice  16 thick wedges pineapple
1/4 cup hot water  1/4 cup shredded coconut, toasted


To make the saltfish bread, place the yeast in the bottom of a mixing bowl, and add the other ingredients. Mix well, and knead for 10 minutes - the dough should come clean from the sides of the bowl. Add a drizzle of cooking oil to coat the dough and prevent it stocking, cover the bowl and leave in a warm place to rise for an hour.

Preheat the oven to 375 degrees F. Punch down the dough, let it rest for a few minutes, then form into 4 loaves on a baking tray. Bake in the oven for about 30 minutes - the finished loaves will sound hollow when tapped.

For the vegetables, preheat a grill to medium heat. Marinate all the vegetables and tomato slices in olive oil and balsamic vinegar with a little salt and pepper. Grill both side of the vegetables  for about 3 minutes each side. Then place the pineapple wedges on a baking sheet, topped with the coconut and grill for about 6 minutes until the pineapple is slightly charred in spots.

Slice the saltfish bread loaves in half and heap the vegetables on top, with the grilled pineapple and coconut to the side.