Roasted Beetroot and Parsnips with Halloumi and Herb Yogurt

Preparation

1. Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with parchment paper.

2. Peel the beetroot and parsnips, and cut the beetroot into narrow wedges and the parsnips into finger-thick sticks. Peel the red onion and cut it into wedges as well.

3. Toss the cut vegetables on the baking sheet with 2 tbsp olive oil, cumin, honey, salt, and pepper, and spread everything evenly in a single layer.

4. Roast the root vegetables in the hot oven on the middle rack for about 25 minutes, until lightly caramelized on the outside and tender on the inside.

   ⏱ 25 min

5. Meanwhile, mix the Greek yogurt with the pressed garlic, lemon juice, and half of the chopped parsley, and season the dip to taste with salt and pepper.

6. Heat 1 tbsp olive oil in a non-stick pan about 5 minutes before the end of the baking time and fry the halloumi slices over medium to high heat for 2 to 3 minutes on each side until golden brown.

   ⏱ 5 min

7. Arrange the hot roasted vegetables on plates together with the fried halloumi and a large dollop of lemon-herb yogurt, and sprinkle everything with sesame seeds and the remaining parsley.