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Sweet potato and haloumi with zucchini 'fettuccine'
Sweet potato and haloumi with zucchini 'fettuccine'
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Zucchini ribbons are a fresh, carb-light swap for pasta.
Ingredients:
  • 550g sweet potato, peeled, cut into 1.5cm pieces
  • 27.30 gm olive oil
  • 70g (1/4 cup) low-fat Greek yoghurt
  • 15.90 gm lemon juice
  • 2 tsp white balsamic vinegar
  • 250g haloumi, cut into 1.5cm-thick batons
  • 4 (about 900g) zucchini, peeled into ribbons
  • 125.00 ml mint leaves, chopped, plus extra leaves to garnish
  • 125.00 ml parsley, chopped
  • 40.00 ml chopped pistachio kernels, toasted
Instructions:
  • Preheat oven to 190°C/170°C fan forced. Arrange sweet potato on a lined tray, drizzle with half of the oil, season, and toss to coat. Roast for 30 minutes, stirring halfway, until tender.
  • In a bowl, mix together the yoghurt, lemon juice, and balsamic vinegar. Season to taste.
  • Preheat a barbecue or chargrill to medium-high. Coat haloumi with olive oil. Grill for 2-3 minutes, flipping once, until golden. Place on a plate and cover to keep warm.
  • In a bowl, mix zucchini with the remaining oil and season well. Chargrill the zucchini in two batches, gently tossing for 1-2 minutes until just tender. Combine the grilled zucchini with sweet potato, haloumi, chopped mint, and parsley. Drizzle with the yogurt mixture, then sprinkle with pistachios and extra mint.

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