Baked vegetables with halloumi

A tasty dish with Middle Eastern flavours prepared with cauliflower, sweet potatoes, carrots and beets in the oven and served with a sauce of chickpeas and yoghurt. Ingredients Main course For 2 people 400 g of cauliflower 200 g of sweet potatoes 150 g of carrots 250 g raw beets, e.g. Chioggia 4 tablespoons of olive oil salt pepper 210 g of oriental bread 250 g canned chickpeas 180 g of plain Greek yoghurt 250 g of halloumi 2 sprigs of parsley How to proceed Preparation: approx. 20 minutes Cooking in the oven: approx. 30 minutes Total time: 50 min Preheat the oven to 200 ° C. Divide the cauliflower into rosettes. Cut the sweet potatoes, carrots and beets into even wedges. Spread the vegetables on a baking sheet lined with parchment paper. Drizzle with half the oil and season with salt and pepper. Bake in the upper half of the oven for approx. 30 minutes. After 20 minutes, bake the loaves. Meanwhile, drain the chickpeas and rinse them. Mix them with the yoghurt and blend them with an im