Crown Prince Squash Flatbread with beetroot jam

Method

Step

Preheat your oven to 200°C / 180°C fan oven.

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Step

Halve the squash (careful – Crown Prince squash can be tough to cut at first!). Scoop out the seeds and cut the squash into chunky 1cm slices.

Don’t throw out the squash seeds – these can be roasted for a delicious topping or snack!

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Step

Put the squash slices into a bowl with the olive oil, smoked paprika and a pinch of salt. Toss together well and place on a baking tray. Bake in the oven for around 40 minutes.

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Step

BEETROOT JAM

Grate the beetroot and put into saucepan with the sugar, red wine vinegar, chilli flakes, cumin and salt to taste. Cook over a medium heat for a few minutes until all has been brought together and sugar dissolved into the mix. Remove from heat.

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Step

FLATBREADS

Add the flour to a mixing bowl and add the yogurt. Start with around 150g of yoghurt and add more until the mixture comes together nicely into a ball. Knead on a clean surface for 2 minutes, then split into four even portions and roll into flatbreads, on a dusted work surface.

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Step

Use a little low calorie cooking spray or dry fry the flatbreads in a medium sized frying pan for two minutes on each side.

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Step

Remove the squash from the oven after 40 minutes and put the walnuts into the oven for a few minutes. Cut the mozzarella into bitesize pieces.

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Step

Lay the flatbreads onto the plates and layer firstly with the beetroot jam, then the squash and mozzarella. Remove the walnut pieces from the oven and sprinkle on top of the mix. Enjoy on its own or add a simple topping of rocket, pea shoots or spinach.

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