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

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.