Squash & halloumi flatbreads with sweet chilli beetroot jam

• butternut squash↗1
• olive oil↗2 tbsp tbsp
• smoked paprika↗1 tsp tsp
• halloumi↗225g g
• baby spinach leaves↗100g g
• cooked beetroot↗1 small

  (about 125g)

• brown sugar↗3 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• red chilli flakes↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• self-raising flour↗300g g

  plus extra for dusting

• yogurt↗150-200g

  150-200g

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.

2. 2

   For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.

3. 3

   To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.

4. 4

   Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.