Squash & Halloumi Flatbreads with Sweet Chilli Beetroot Jam Recipe
Introduction
These squash and halloumi flatbreads with sweet chilli beetroot jam are a delicious blend of savory and sweet flavors. Perfect for a light lunch or a casual dinner, they combine tender roasted squash, salty grilled halloumi, and a vibrant homemade jam that adds a spicy kick.
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 225g halloumi
- 100g baby spinach leaves
- 1 small cooked beetroot (about 125g)
- 3 tbsp brown sugar
- 1 tbsp white wine vinegar
- 1 tsp red chilli flakes
- 1 tsp cumin seeds
- 300g self-raising flour, plus extra for dusting
- 150-200g yogurt
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Halve the butternut squash, scoop out the seeds, and slice into 1cm-thick pieces. Place the slices in a large bowl with olive oil, smoked paprika, and a pinch of salt. Toss to coat evenly, then arrange on a baking tray.
- Step 2: Roast the squash in the oven at 180°C (160°C fan)/gas mark 4 for about 40 minutes until soft and lightly browned on the surface.
- Step 3: For the beetroot chilli jam, grate the cooked beetroot (wear gloves to avoid staining). Combine it in a saucepan with brown sugar, white wine vinegar, red chilli flakes, cumin seeds, and salt to taste. Cook over medium heat until the sugar dissolves, then remove from the heat and set aside.
- Step 4: To make the flatbreads, place the self-raising flour in a bowl. Add 150g yogurt, then mix with a knife until a dough forms. Add more yogurt (up to 200g) if needed to bring the dough together. Turn onto a floured surface and knead for 2 minutes until smooth.
- Step 5: Divide the dough into four balls (or eight for mini flatbreads). Roll each ball out on a floured surface into a large flatbread shape.
- Step 6: Heat a dry frying pan over medium heat and cook each flatbread for a couple of minutes on each side until cooked through and lightly browned.
- Step 7: Slice the halloumi into 8 thin pieces. Fry in a pan for 2 minutes on each side until golden and slightly crisp.
- Step 8: To assemble, layer baby spinach, roasted squash, and grilled halloumi on each flatbread. Drizzle generously with the sweet chilli beetroot jam and serve immediately.
Tips & Variations
- For less spice, serve the flatbreads with a minty yogurt sauce instead by mixing yogurt with ½ tsp of mint sauce.
- Roast the squash seeds with salt and smoked paprika for a crunchy snack or salad topping, reducing food waste.
- You can swap self-raising flour for plain flour with 1 tsp baking powder if preferred.
Storage
Store leftover flatbreads, squash, and halloumi separately in airtight containers in the refrigerator for up to 2 days. Keep the beetroot chilli jam refrigerated in a sealed jar for up to 5 days. Reheat the flatbreads and squash gently in a pan or oven, and grill the halloumi briefly before serving to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the beetroot chilli jam ahead of time?
Yes, the jam can be prepared a day in advance and stored in the fridge to allow the flavors to meld. Just warm it slightly before serving if desired.
Is there a vegetarian or vegan alternative to halloumi?
Halloumi is vegetarian but not vegan. For a vegan option, consider grilling firm tofu or marinated tempeh as a substitute. Adjust seasoning to taste.
Print
Squash & Halloumi Flatbreads with Sweet Chilli Beetroot Jam Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These squash and halloumi flatbreads feature roasted butternut squash, crispy fried halloumi, and fresh spinach layered on warm homemade flatbreads. They are served with a sweet and spicy beetroot chili jam that adds a vibrant, tangy kick. Perfect for a flavorful vegetarian meal with a blend of smoky, sweet, and savory tastes.
Ingredients
Roasted Butternut Squash
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt
Beetroot Sweet 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
- Salt, to taste
Flatbreads
- 300g self-raising flour, plus extra for dusting
- 150–200g plain yogurt
Toppings
- 225g halloumi
- 100g baby spinach leaves
Instructions
- Prepare and Roast the Butternut Squash: Heat the oven to 200C/180C fan/gas 6. Halve the butternut squash, scoop out the seeds, then slice into 1cm-thick pieces. In a large bowl, toss the squash slices with olive oil, smoked paprika, and a pinch of salt until evenly coated. Lay the slices on a baking tray and bake at 180C/160C fan/gas 4 for about 40 minutes, or until the squash is soft and starting to brown on the surface.
- Make the Sweet Chilli Beetroot Jam: Grate the cooked beetroot using gloves to avoid stains. Place the grated beetroot in a saucepan with brown sugar, white wine vinegar, red chilli flakes, cumin seeds, and salt to taste. Cook over medium heat, stirring occasionally until the sugar dissolves and the mixture thickens slightly, then remove from heat and set aside.
- Prepare the Flatbread Dough: In a bowl, combine self-raising flour with 150g yogurt. Mix with a knife until the mixture begins to come together. Add up to 50g more yogurt if the dough feels too dry. Turn the dough onto a floured surface and knead for about 2 minutes until smooth and elastic. Divide the dough into four balls for large flatbreads or eight for smaller ones.
- Cook the Flatbreads: Dust the work surface with flour and roll each dough ball into a flatbread shape. Heat a frying pan over medium heat and dry-fry each flatbread for 2-3 minutes on each side until golden brown and cooked through. Set aside warm.
- Cook the Halloumi: Cut the halloumi into 8 thin slices. In a frying pan over medium heat, cook the halloumi slices for 2-3 minutes on each side until golden and crispy.
- Assemble and Serve: On each flatbread, layer baby spinach leaves, roasted butternut squash slices, and cooked halloumi slices. Drizzle generously with the sweet chilli beetroot jam and serve immediately while warm.
Notes
- For less spice, replace the chilli jam with a minty sauce made by mixing yogurt with ½ tsp mint sauce.
- To avoid food waste, roast the scooped-out squash seeds with salt and smoked paprika until crispy for a tasty snack or salad topping.
- Wear gloves when grating beetroot to prevent staining your hands.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: butternut squash, halloumi, flatbreads, beetroot jam, sweet chilli jam, vegetarian dinner, roasted squash, fried halloumi, homemade flatbread
