Serves 4 people
Preparation time: 30 minutesCook 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.
