Sándwiches de pan plano con calabaza, halloumi y mermelada de remolacha con chile dulce
¿Cansado de las mismas cenas de siempre? Sorprende a tu familia con un sándwich original. Te garantizamos que nunca has probado uno igual, y no será la última vez que lo comas, porque te enamorarás al primer bocado.
Ingredientes · Raciones For 4 sandwiches
- 1 piece of pumpkin
- 2 tbsp olive oil
- 1 tsp ground smoked paprika
- 225g halloumi cheese
- 100 g baby spinach
- 1 pc beetroot
- 3 tbsp brown sugar
- 1 tbsp white wine vinegar
- 1 tsp dried chili
- 1 tsp cumin
- 300 g plain wheat flour
- 200 g white yogurt
Método · 1 h 30 min
- Preheat the oven to 200°C. Halve the pumpkin, scoop out the seeds and cut into 1cm thick slices. Place in a large bowl with olive oil, smoked paprika and a pinch of salt. Mix well to coat the pumpkin slices, then place on a baking tray lined with baking paper and place in the oven. Immediately reduce the oven temperature to 180°C and bake for about 40 minutes until soft and starting to brown on the surface.
- For the chilli jam, grate the beetroot (wear gloves to avoid staining your hands) and place in a saucepan with the sugar, vinegar, chilli flakes, cumin and salt to taste. Cook for a few minutes over low heat until the sugar has dissolved. Remove from the heat and set aside.
- To make the flatbreads, sift the flour into a bowl and add 150g of yoghurt (or up to 200g if the dough seems too dry) and then use a knife to mix until it comes together into a compact mass. Turn the dough out onto a work surface and knead for 2 minutes until smooth. Divide into four pieces, dust the work surface with flour and roll each into a large flatbread (or make eight small ones). Dry toast the flatbreads in a frying pan over a medium heat for a few minutes on each side.
- Just before serving, slice the halloumi into 8 thin slices. Fry in a pan for a few minutes on each side. Layer the spinach, pumpkin and halloumi on the bread and drizzle with the beetroot chilli jam when serving. SOMETHING EXTRA Instead of the sweet beetroot chilli jam, serve with a mint sauce. Just mix a little Greek yoghurt with finely chopped mint and salt. Don't throw away the pumpkin seeds, but roast them in the oven with a little salt and smoked paprika and sprinkle them on salads and soups. Photo and recipe taken from BBC Good Food.
Are you tired of the same old dinners? Surprise your family with an original sandwich. We guarantee that you haven't had one like this before, and it won't be the last time you'll eat it, because it's love at first taste. Flatbread, roasted pumpkin and salty halloumi cheese go together perfectly, but the real icing on the cake is the sweet chili beetroot jam! Are you salivating already?