Roasted Halloumi and Vegetables with Parsley Yoghurt dressing - Pyrex® Webshop UK

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07 September 2022

Serves 4 people

Preparation time: 30 minutes

Cook time: 20 minutes

Ingredients

2 Sweet potatoes, peeled and cut into chunks
2 Carrots, peeled and cut into chunks
1 courgette, cut into chunks
1 red pepper, deseeded and cut into chunks
1 red onion, peeled and quartered
2 heads of garlic, tops removed
Half a dozen asparagus stalks
A dozen cherry tomatoes
A teaspoon each of dried oregano, basil and rosemary
2 tablespoons of olive oil
A pinch of salt
Approx 250g halloumi, thickly sliced
For the yoghurt:
150g Greek Yoghurt
1 Clove of garlic, diced
Approx 30g fresh parsley, finely chopped

Preparation

Heat the oven to 180. Add all of the vegetables apart from the tomatoes, the dried herbs, olive oil and salt to the Pyrex® Cook & Heat Glass Dish. Cook for 30 mins
Halfway through cooking remove the dish and add the tomatoes and halloumi. Place back in the oven.
To make the yoghurt, combine the garlic clove, parsley and yoghurt together.
Remove the dish from the oven and top with the parsley yoghurt. When cooled store in the fridge or freezer in Pyrex® Cook & Heat Glass Dishes. To reheat, simply open the valves on the lid and pop in the microwave.

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