Haloumi And Roasted Veggies With Tahini Dressing

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

    1. Preheat the oven to 200C.
    2. Toss the carrots, potato and beetroot with olive oil and sprinkle with flaked sea salt and pepper.
    3. Roast in the oven for 30-35 minutes, depending on the thickness of carrots.
    4. 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.
    5. Cut the haloumi into small cubes, and pan-fry.
    6. Drizzle the sauce over hot roasted vegetables and haloumi and sprinkle with 1 tsp of sumac and fresh parsley.
Haloumi And Roasted Veggies With Tahini Dressing - Riverina Dairy
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