550g sweet potato, peeled & cubed
180g haloumi, sliced
2 zucchini, cut into thin ribbons
1/4 cup mint leaves
1/4 cup parsley
100g greek yoghurt
2 tbls lime juice
1 tbls balsamic vinegar
Olive oil

550 g sweet potato, peeled & cubed 180 g haloumi, sliced 2 zucchini, cut into thin ribbons 1/4 cup mint leaves 1/4 cup parsley 100 g greek yoghurt 2 tbls lime juice 1 tbls balsamic vinegar

1. Toss sweet potato in olive oil and roast at 180c for 30 mins or until soft and golden.
2. Combine yoghurt, lime juice and balsamic in a bowl. Season.
3. Pan fry haloumi slices until golden and transfer to large bowl.
4. Pan fry zucchini in 2 batches, tossing until tender. Add to bowl.
5. Add sweet potato, mint & parsley to the bowl. Toss to combine.
6. Serve and dress with yoghurt mixture.