Haloumi and Roasted Veggies with Tahini Dressing

Ingredients
  • 180g Riverina Dairy Plain Haloumi
  • 2 cups (350g) baby carrots
  • Potato
  • Beetroot
  • 1 tbsp olive oil
  • Flaked sea salt
  • Parsley, chopped (optional)

Garlic Lemon Tahini Sauce

  • 1/3 cup tahini paste
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 4-5 tbsp cold water
  • 2 tsp Sumac
  • Salt
  • 1 tbsp lemon juice

Haloumi and Roasted Veggies with Tahini Dressing

    1. Preheat the oven to 200°C.
    2. Toss the carrots, potato and beetroot with olive oil and sprinkle with flaked sea salt and pepper. Add vegetables to a roasting dish and roast in the oven for 30-35 minutes or until cooked through.
    3. In a jar mix tahini paste, olive oil, garlic, 1 teaspoon sumac, salt and lemon juice, put the lid on and shake hard until well combined. Add 4-5 tablespoons cold water and place lid on jar and shake.
    4. Cut the haloumi into small cubes and pan-fry.
    5. Drizzle the sauce over hot roasted vegetables and haloumi and sprinkle with one teaspoon of sumac and fresh parsley.
Haloumi And Roasted Veggies With Tahini Dressing - Riverina Dairy
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