Squash & halloumi flatbreads with sweet chilli beetroot jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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
Method
- 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.
