Sweet potato and haloumi with zucchini 'fettuccine'

Yummy Sweet potato and haloumi with zucchini ‘fettuccine’ Recipe

Thin ribbons of zucchini make a healthy, low carb alternative to pasta.
Sweet potato and haloumi with zucchini 'fettuccine'
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.


  • 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


  • 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.

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