Roasted Squash and Halloumi Flatbreads with Beetroot Chilli Jam

Name: Roasted Squash and Halloumi Flatbreads with Beetroot Chilli Jam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 225 g halloumi; 1 butternut squash; 100 g baby spinach leaves; 1 small cooked beetroot; 300 g self-raising flour; 150-200 g yogurt; 2 tbsp olive oil; 3 tbsp brown sugar; 1 tbsp white wine vinegar; 1 tsp red chili flakes; 1 tsp smoked paprika; 1 tsp cumin seeds; 2 pinches salt

These vegetarian flatbreads layer smoky roasted butternut squash, golden halloumi, fresh spinach, and a glossy beetroot chilli jam. Soft homemade yogurt flatbreads make the dish hearty enough for dinner while keeping it fresh, colorful, and full of contrast.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

halloumi
225 g
butternut squash
1
baby spinach leaves
100 g
small cooked beetroot
1
self-raising flour
300 g
yogurt
150 g
olive oil
2 tbsp
brown sugar
3 tbsp
white wine vinegar
1 tbsp
red chili flakes
1 tsp
smoked paprika
1 tsp
cumin seeds
1 tsp
salt
2 pinches

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Halve the butternut squash, scoop out the seeds, and cut the flesh into 1 cm slices. Toss with the olive oil, smoked paprika, and a pinch of salt, then spread in a single layer on a baking tray. Roast for 35-40 minutes, turning once, until tender and lightly browned at the edges.

While the squash roasts, make the beetroot chilli jam. Grate the cooked beetroot into a small saucepan, then add the brown sugar, white wine vinegar, red chilli flakes, cumin seeds, and a pinch of salt. Cook over medium heat for 3-5 minutes, stirring, until the sugar dissolves and the mixture looks glossy. Remove from the heat and set aside.

Make the flatbread dough by placing the self-raising flour in a bowl and stirring in 150 g yogurt. Add more yogurt, 1 tbsp at a time, until the dough comes together and is soft but not sticky. Knead on a lightly floured surface for 2 minutes, then divide into 4 balls and roll each into a thin flatbread.

Heat a dry frying pan over medium heat. Cook each flatbread for 1-2 minutes per side, until puffed in spots and lightly charred. Keep warm under a clean tea towel while you cook the remaining flatbreads.