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Three squash & halloumi flatbreads with sweet chilli beetroot jam

Squash & halloumi flatbreads with sweet chilli beetroot jam

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too

  • Freezable
  • Vegetarian
Nutrition: Per serving
high infibre8g


  • 1 butternut squash
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 225g halloumi
  • 100g baby spinach leaves

For the chilli jam

  • 1 small cooked beetroot (about 125g)
  • 3 tbsp brown sugar
  • 1 tbsp white wine vinegar
  • 1 tsp red chilli flakes
  • 1 tsp cumin seeds

For the flatbreads

  • 300g self-raising flour, plus extra for dusting
  • 150-200g yogurt


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.

  • STEP 2

    For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.

  • STEP 3

    To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.

  • STEP 4

    Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.


Serve with a minty sauce instead. Just mix some yogurt with ½ tsp mint sauce.
Roast the squash seeds in the oven with some salt and smoked paprika to sprinkle over salads and soups.

Goes well with

Recipe from Good Food magazine, March 2021

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A star rating of 4.5 out of 5.7 ratings

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