Description
A vibrant and flavorful recipe featuring roasted butternut squash and grilled halloumi on fluffy flatbreads, topped with fresh baby spinach and a sweet and spicy beetroot chilli jam. This dish combines smoky, sweet, and tangy flavors with a satisfying mix of textures, perfect for a hearty lunch or light dinner.
Ingredients
Scale
For the Roasted Butternut Squash
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt
For the Sweet Chilli Beetroot 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
For the Flatbreads
- 300g self-raising flour, plus extra for dusting
- 150–200g yogurt
For the Topping
- 225g halloumi
- 100g baby spinach leaves
Instructions
- Preheat and prepare the squash: Heat your oven to 200°C (180°C fan)/gas mark 6. Halve the butternut squash and scoop out the seeds. Cut it into 1cm-thick slices. Place the slices in a large bowl, add olive oil, smoked paprika, and a pinch of salt, then toss well to coat evenly.
- Roast the squash: Arrange the coated squash slices on a baking tray and roast in the oven at 180°C (160°C fan)/gas mark 4 for about 40 minutes until the slices are soft and lightly browned on the surface.
- Make the beetroot chilli jam: While the squash roasts, grate the cooked beetroot (wear gloves to avoid staining). Put the grated beetroot in a saucepan along with the brown sugar, white wine vinegar, red chilli flakes, cumin seeds, and salt to taste. Cook over medium heat for a few minutes until the sugar dissolves. Remove from heat and set aside to cool.
- Prepare the flatbread dough: Place the self-raising flour in a bowl and add 150g of yogurt (add up to 200g if the dough is too dry). Mix with a cutlery knife until a dough ball forms. Transfer the dough onto a floured work surface and knead for about 2 minutes until smooth.
- Shape and cook the flatbreads: Divide the dough into four equal balls. Dust your work surface with flour and roll each ball into a large round flatbread, or roll smaller ones if preferred. Dry-fry each flatbread in a frying pan over medium heat for 2-3 minutes per side until cooked and lightly browned.
- Cook the halloumi: Slice the halloumi into 8 thin pieces. In a frying pan over medium heat, cook the halloumi slices for 2 minutes on each side until golden and slightly crispy.
- Assemble and serve: On each flatbread, layer baby spinach leaves, roasted squash slices, and halloumi. Drizzle generously with the sweet chilli beetroot jam and serve immediately.
Notes
- For less spice, serve with a minty yogurt sauce instead by mixing yogurt with ½ tsp mint sauce.
- To avoid food waste, roast the butternut squash seeds with salt and smoked paprika to sprinkle over salads and soups.
- Wear gloves while grating beetroot to prevent staining your hands.
- You can adjust the thickness of the flatbreads by rolling them thinner or thicker depending on your preference.
- 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, roasted vegetables, vegetarian flatbread, easy dinner, Mediterranean-inspired
