Roasted Carrots & Halloumi with Tahini Yogurt

Ingredients

For 4 servings

• 910 g carrots, halved lengthways
• 390 g halloumi, sliced
• 245 g Greek yogurt
• 67 g tahini
• 1 bunch radishes, halved
• 75 g pistachios, chopped
• 4 piece dates, chopped
• 75 g dill, chopped
• 67 g mint, torn
• 50 g parsley, chopped
• 1 piece lemon, zested and juiced
• 0.5 piece orange, juiced
• 30 g sesame seeds
• 3 g coriander seeds
• 3 g cumin seeds
• 3 g Aleppo pepper
• 6 g honey
• 1 piece garlic clove, grated
• 70 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Roast the carrots and radishes with oil, seasoning and crushed coriander seeds for 22–28 minutes.

2. 2

   Toast the pistachios, sesame and cumin seeds, then mix with some dill and parsley for a dukkah.

3. 3

   Whisk the yogurt, tahini, garlic, lemon, honey and a little water into a creamy sauce.

4. 4

   Mix the remaining lemon and orange juice, oil, lemon zest and dates into a dressing.

5. 5

   Sear the halloumi until deeply golden.

6. 6

   Toss the roasted vegetables with the dressing and herbs, spread the tahini yogurt on a platter, and top with the vegetables, halloumi and dukkah.