Roasted root vegetables with halloumi and tahini dressing  

High fibre

Ingredients

• 2 parsnips (peeled and sliced thickly length ways)  
• 2 large carrots (peeled and sliced thickly length ways)  
• 2 large red skinned potatoes (peeled and cut into chunks) 
• 2 medium size sweet potatoes (peeled and cut into chunks)  
• 2 large or 4 small beetroots (peeled and cut in quarters or eighths)  
• 2 x 250gm packets of haloumi sliced
• 4tbsp extra virgin olive oil 
• Cracked salt and pepper to taste 
• - - -
• Dressing
• Juice of 1 lemon 
• 2 tbsp Greek yoghurt 
• 2 tbsp tahini 
• 2 tbsp extra virgin olive oil 
• 1 crush clove of garlic 

Method

Dressing: combine all ingredients in a bowl, whisk well until combined.

Roasted vegetables: heat oven to 180C .

Place all the individual vegetables in a bowl and coat with olive oil and salt and pepper.

Place individual vegetables on individual baking paper on a baking tray and cook for 30-50 minutes or until soft in the middle and golden brown on the outside of the potato, parsnips, carrots and sweet potato. Vegetables will cook at different times.  

Pat the sliced haloumi with paper towel, brush with olive oil and fry 1-2 minutes on each side on a grill or fry pan. 

Assemble the vegetables with the cheese on a serving platter to build a visual feast of colours and textures. 

Drizzle with the dressing and serve. 

Nutrition

Type	Quantity
Fiber	5g

Low fibre

Ingredients

• 2 large carrots (peeled and sliced thickly length ways)
• 4 large red skinned potatoes (peeled and cut into chunks)
• 1 medium size sweet potato (peeled and cut into chunks)
• 2 x 250 gram packets of haloumi sliced
• 4 tbsp extra virgin olive oil
• Cracked salt and pepper to taste
• - - -
• Dressing
• Juice of 1 lemon
• 2 tbsp Greek yoghurt
• 1 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder

Method

Dressing: combine all ingredients in a bowl, whisk well until combined.

Roasted vegetables: heat oven to 180C.

Place all the individual vegetables in a bowl and coat with olive oil and salt and pepper.

Place individual vegetables on individual baking paper on a baking tray and cook for 30-50 minutes or until soft in the middle and golden brown on the outside of the potato, parsnips, carrots and sweet potato. Vegetables will cook at different times.  

Pat the sliced haloumi with paper towel, brush with olive oil and fry 1-2 minutes on each side on a grill or fry pan. 

Assemble the vegetables with the cheese on a serving platter to build a visual feast of colours and textures. 

Drizzle with the dressing and serve. 

Nutrition

Type	Quantity
Fiber	2.1g