Haloumi and Roasted Veggies with Tahini Dressing
A warm roasted vegetable bowl with grilled Riverina Dairy Haloumi and a creamy tahini dressing. Filling, vegetarian and ready in 30 minutes.
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Cooking tools:
- Roasting dish
- Oven
- Mason jar
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Tongs
- Serving platter
- Stove
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
- ¼ cup tahini paste/spread
- 1 garlic clove, crushed
- 4-5 tbsp cold water
- 2 tsp Sumac
- Salt
- 1 tbsp lemon juice
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