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
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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, put the lid on and shake hard until well combined. Add 4-5 tablespoons cold water and place lid on jar and shake.
- Cut the haloumi into small cubes and pan-fry.
- Drizzle the sauce over hot roasted vegetables and haloumi and sprinkle with one teaspoon of sumac and fresh parsley.
