ROASTED BABY KUMARA, HALLOUMI, TAHINI Michael Meredith
INGREDIENTS Roasted kumara and pumpkin 500 g baby red kumara/sweet potato, cut in half 500 g buttercup/butternut pumpkin, cut into wedges, skin on Olive oil, to drizzle Salt flakes and pepper, to taste 80 g (½ cup) roasted hazelnuts, chopped Tahini dressing 80 ml ( 1 / 3 cup) tahini paste 1 clove garlic, crushed Juice of 1 lemon 2 tbsp olive oil 150 ml warm water Salt flakes and pepper to taste ¼ cup parsley, chopped
Serves 4
Preparation time 20 minutes
Cooking time 40 minutes
Appliance/function Fan Plus Induction Cooktop Conventional
To serve 200 g halloumi, sliced
METHOD
Roasted kumara and pumpkin 1. P reheat the oven on Fan Plus 190°C and select Crisp function. 2. Toss the kumara and pumpkin in oil and season.
3. Transfer the kumara and pumpkin to a gourmet oven dish and place in oven on shelf level 2. 4. R oast for 30 minutes or until cooked through and golden, toss occasionally during cooking.
Tahini dressing 1. In a medium bowl, whisk together tahini, garlic, lemon and olive oil to combine. 2. G radually whisk in warm water (add more if needed for consistency), season to taste and add chopped parsley. To serve 1. H eat a frying pan on medium high heat, Induction setting 7 and cook halloumi until golden on both sides. Remove from pan and set aside. 2. P lace the vegetables in a serving dish and sprinkle over the hazelnuts. 3. S poon the dressing over the vegetables and top with the grilled haloumi and serve.
Hints and tips • T he halloumi can be omitted to make this dish vegan.
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