All the tastiness of regular fettucine but all the goodness of a vegetarian dish
550g sweet potato, peeled, cut into 1.5cm pieces
11/2 tbs olive oil
1/4 cup low-fat Greek yoghurt
3 tsp lemon juice2 tsp white balsamic vinegar
250g light 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 tbs chopped pistachio kernels, toasted
Preheat oven to 190°C. 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.
Meanwhile, combine yoghurt, lemon juice and balsamic vinegar in a bowl. Season. 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.
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 mint leaves and pistachios.