Baked vegetables with halloumi and hummus yoghurt

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 immersion blender. Season with salt. Slice the halloumi. Heat the remaining oil and brown the halloumi slices on both sides for approx. 5 minutes. Serve the baked vegetables with the cheese, bread and yoghurt with the blended chickpeas. Garnish with parsley. You may be interested to read about the rice puddings recipe/ salmon salad with avocado recipe/ Chilly egg soup recipe.