sweet potato and haloumi with zucchini ‘fettuccine’

Serves four // Prep 10 mins // Cook 30 mins

INGREDIENTS

550g sweet potato, peeled, cut into 1.5cm pieces 1 1/2 tablespoons olive oil 70g (1/4 cup) low-fat Greek yoghurt 3 teaspoons lemon juice 2 teaspoons white balsamic vinegar 250g haloumi, cut into 1.5cm-thick batons 4 (about 900g) zucchini, peeled into ribbons 1/2 cup mint leaves, chopped, plus extra leaves to garnish 1/2 cup continental parsley, chopped 2 tablespoons chopped pistachio kernels, toasted

METHOD Step 1

Preheat oven to 190°C/170°C fan forced. Place sweet potato on a lined tray and drizzle with half the oil. Season and toss to combine. Roast, stirring halfway through cooking, for 30 minutes or until tender.

Step 2

Meanwhile, combine the yoghurt, lemon juice and balsamic vinegar in a bowl. Season.

Step 3

Preheat a barbecue or chargrill on medium-high. Spray haloumi with olive oil. Cook, turning, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.

Step 4

Combine zucchini and remaining oil in a bowl. Season. Chargrill zucchini, in 2 batches, gently tossing, for 1-2 minutes or until just tender. Combine sweet potato, haloumi, zucchini, chopped mint and parsley in a bowl. Drizzle with yoghurt mixture. Sprinkle with pistachio and extra mint. RECIPE KATRINA WOODMAN, TASTE MAGAZINE PICTURE JEREMY SIMONS