for 4 person

To marinate the halloumi

250 g	halloumi, cut into slices approx. 1 cm thick
1 tbsp	olive oil
1 tsp	Italian herb mix

Vegetables

480 g	pre-cooked sweetcorn, cut into slices approx. 3 cm thick
1	red pepper, cut into strips
280 g	carrots, cut into sticks
200 g	broccoli, cut into florets
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Yoghurt dressing

180 g	plain yoghurt
2 tsp	Italian herb mix
	salt and pepper to taste

How it's done

To marinate the halloumi

Mix the halloumi, oil and herb mix in a bowl, cover and marinate for approx. 30 mins.

Vegetables

Place the vegetables, oil, salt and pepper in a bowl, mix well. Spread the vegetables onto the prepared baking tray.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C. Place the halloumi on top of the vegetables, cook for a further 10 mins., serve immediately.

Yoghurt dressing

Combine the yoghurt with the herb mix, salt and pepper, drizzle the dressing over the vegetables and halloumi.

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