Sweet Potato And Haloumi With Zucchini Fettuccine

Thin ribbons of zucchini make a healthy, low carb alternative to pasta.

The ingredient of Sweet Potato And Haloumi With Zucchini Fettuccine

• 550g sweet potato peeled cut into 1 5cm pieces
• 1 1 2 tbsp olive oil
• 70g 1 4 cup low fat greek yoghurt
• 3 tsp lemon juice
• 2 tsp white balsamic vinegar
• 250g 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 tbsp chopped pistachio kernels toasted

The Instruction of sweet potato and haloumi with zucchini fettuccine

• preheat oven to 190u00b0c 170u00b0c fan forced 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 the 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 pistachio and extra mint

Nutritions of Sweet Potato And Haloumi With Zucchini Fettuccine

fatContent: 419 684 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

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