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 (⅓ 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
To serve
200 g halloumi, sliced
METHOD
Roasted kumara and pumpkin
1. Preheat 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. Roast 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. Gradually whisk in warm water (add more if needed for consistency), season to taste and add chopped parsley.
To serve
1. Heat 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. Place the vegetables in a serving dish and sprinkle over the hazelnuts.
3. Spoon the dressing over the vegetables and top with the grilled haloumi and serve.
Hint and tips
- The halloumi can be omitted to make this dish vegan.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
