Sweet Potato and Haloumi with Zucchini 'fettuccini.'

[cookie1]

Sweet Potato and Haloumi with Zucchini 'fettuccini:
Number of People   4:
Ingredients:
550g sweet potato, cut into 1.5cm cubes
70g low fat Greek yoghurt
3 teaspoons lemon juice
2 teaspoons white balsamic vinegar
250g haloumi, cut into largish cubes
4 zucchini, peeled into ribbons
½ cup parsley
few mint leaves


Preparation:
Chop the mint leaves and parsley on Speed 9 until chopped finely. Set aside.
Place yoghurt, lemon juice and balsamic into the bowl and combine on speed 3. Set aside.I used dark balsamic as it needs to be a sweet balsamic and that was all I had.
Heat oven to 190⁰C.
Place sweet potato on a tray, spray with EVOO, toss and bake for approx. 30 minutes. When cooked place into pre heated thermoserver.
You can do the rest on a bbq but I used a non stick frying pan.
Spray haloumi and cook until browned. Set aside into thermoserver.
Toss zucchini into pan and toss until cooked. This will need to be done in batches. Place in thermoserver.
Combine parsley, mint and all the food in the thermoserver. Drizzle with the dressing and serve.


Photos:


Tips/Hints:
This is from the Taste magazine with some adaptions. It seems a lot to do but once you have made it once it is easier. If you have the barbecue going it will be even easier.

[achookwoman]

Yum Cookie,  this looks very nice. Will make.

[judydawn]

A very colourful dish cookie, sounds good to me.