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
Scale
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
