Ingredients
- 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
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- Preheat the oven to 200°C.
- 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.
- 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.
- Slice the haloumi and pan-fry until golden.
- Combine vegetables and haloumi in a bowl and drizzle and toss with the sauce. Service with a sprinkle of sumac and fresh parsley.
