Butternut Squash, Spinach And Halloumi Flatbread - cooking recipe

Ingredients

6 tsp vegetable or olive oil
8 oz butternut squash, peeled and thinly sliced
4 oz halloumi cheese, sliced
2 None round flatbreads, halved horizontally
4 tsp store-bought basil pesto
2 oz baby spinach leaves
1/2 cup grated Cheddar cheese

Preparation

Heat 2 tsp oil in a large skillet on medium-high heat. Cook squash 3 mins each side or until golden brown and tender. Remove from skillet.
Add 2 tsp oil to skillet on medium heat. Add halloumi; cook 1 min each side or until golden. Remove from heat.
For each flatbread, spread bread bottom with 2 tsp of the pesto. Top with pumpkin, spinach, halloumi and grated cheese. Top with remaining bread. Add remaining 2 tsp oil to skillet on medium-high heat. Cook flatbreads, pressing down lightly with a spatula for 2 mins each side or until golden brown and heated. Cut in half to serve.