Haloumi and Roasted Veggies with Tahini Dressing

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