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

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