How To Make Squash & Halloumi Flatbreads with Sweet Chilli Beetroot Jam
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into cubes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 flatbreads
- 200g halloumi cheese, sliced
- Fresh mint leaves, for garnish
- For the Sweet Chilli Beetroot Jam:
- 250g cooked beetroot, grated
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 1-2 tsp chilli flakes, depending on your spice preference
Instructions
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Preheat the oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized.
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In the meantime, prepare the sweet chilli beetroot jam. In a small saucepan, combine the grated beetroot, honey, apple cider vinegar, and chilli flakes. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool.
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Heat a grill pan or non-stick skillet over medium-high heat. Place the sliced halloumi cheese on the pan and cook for 2-3 minutes on each side, or until crispy and golden.
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Warm the flatbreads in the oven for a few minutes or on a hot griddle.
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To assemble the flatbreads, spread a spoonful of the sweet chilli beetroot jam on each flatbread. Top with roasted butternut squash and grilled halloumi slices. Garnish with fresh mint leaves.
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Serve the squash & halloumi flatbreads with sweet chilli beetroot jam warm and enjoy!
Nutrition
- Calories : 385kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 44mg
- Sodium : 882mg
- Total Carbohydrates : 45g
- Dietary Fiber : 4g
- Sugar : 19g
- Protein : 12g
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