Place in a cup the yeast along with 1½ tbsp of the sugar and the salt. Pour 4 tbsp lukewarm water and dissolve.

Place in the bowl of a food mixer, with a dough hook attached, the flours along with the baking powder and the rest of the sugar, ½ tbsp. Add the diluted yeast along with the milk, water, oil and the rice vinegar. Mix on low speed until the ingredients have come to together to form a dough, then turn up the speed and knead for 7’, until you have a smooth dough, adding a little extra water if needed.

Place the dough in a lightly greased bowl, cover with a damp towel and leave to prove for 2 hrs until doubled in size. You can refrigerate overnight if not using the same day.

Flour a work surface and tip out the proved dough. Roll the dough with a rolling pin and flatten it to about 50x50cm and 3mm thickness. If too sticky, dust with a little more flour.

With a use of a 10cm round cutter cut the dough. Transfer them into a dish lined with parchment paper. Cover with a clean dump towel and let them rise for 20’.

Put a large pot with water on high heat and add the bamboo basket/steamer in it taking care not to submerge the base of the basket. Line the steamer’s baskets with parchment paper and lightly brush them with oil.

When it comes to a boil, reduce the heat to medium, very lightly oil one side of the dough pieces, fold them and add 3 of them in each basket. Cover with the basket’s cover and steam the buns for 20’ until puffed up. Repeat the process for the rest.

In the meantime, fry the halloumi in some oil until golden.

Mix the hummus with the pomegranate molasses and keep aside.

To fill the buns, prise open each one and lightly brush along the center of the bun with the pomegranate hummus, then add 3-4 sticks of the halloumi along with the carrots, cucumbers and radishes. Lightly squeeze the peppers sauce, sprinkle the black sesame seeds and garnish with the mint and the microleaves.

Eat while they’re still warm.