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  • 2 x 180g Riverina Dairy Plain Haloumi
  • 2 cups (350g) baby carrots
  • 2 large potatoes, peeled & chopped into chunks
  • 1 beetroot, peeled & chopped into chunks
  • 1 tbsp olive oil
  • Flaked sea salt
  • Parsley, chopped (optional)

Garlic Lemon Tahini Sauce

  • ¼ cup tahini paste/spread
  • 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. Place the lid on and shake hard until well combined. Add 4-5 tablespoons cold water and replace lid on jar and shake then set aside.
    4. Slice the haloumi and pan-fry until golden.
    5. Combine vegetables and haloumi in a bowl and drizzle and toss with the sauce. Service with a sprinkle of sumac and fresh parsley.
Haloumi And Roasted Veggies With Tahini Dressing - Riverina Dairy
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