Ingredients
- Riverina Dairy Plain Haloumi
- 350g or 2 cups baby carrots
- Parsley
- Potato
- Beetroot
- 1 tbsp olive oil
- Flaked sea salt
For the garlicky lemon tahini sauce
- 1/3 cup tahini paste
- 1 tbsp olive oil
- 1 garlic clove crushed
- 1 lemon juice of
- 4-5 tbsp cold water
- Salt to taste
- Sumac
- Parsley chopped (optional)
Haloumi And Roasted Veggies With Tahini Dressing
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- Preheat the oven to 200C.
- Toss the carrots, potato and beetroot with olive oil and sprinkle with flaked sea salt and pepper.
- Roast in the oven for 30-35 minutes, depending on the thickness of carrots.
- In a jam jar mix tahini paste, olive oil, garlic, tsp of sumac, salt and lemon juice, put the lid on and shake hard until well combined. Add water 2-3 tbsp of water and mix, add the rest to desired consistency.
- Cut the haloumi into small cubes, and pan-fry.
- Drizzle the sauce over hot roasted vegetables and haloumi and sprinkle with 1 tsp of sumac and fresh parsley.
