We celebrate the beautiful simplicity of perfectly spiced sumac vegetables, roasted in the oven until golden and rich in flavour. The roasted pumpkin & carrot duo shares a dinner plate with crispy, salty halloumi and a zesty baby marrow, cucumber, & green leaves salad. A drizzle of lemon-yoghurt sauce and you’re done, Chef!
Sumac Pumpkin & Baby Carrots
Sumac Pumpkin & Baby Carrots
with crispy halloumi & toasted macadamia nuts
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Carrots
- Baby Marrow
- Cucumber
- Green Leaves
- Halloumi
- Lemon Juice
- Low Fat Plain Yoghurt
- Macadamia Nuts
- Pumpkin Chunks
- Sumac Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces and the baby carrots on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the baby marrow ribbons, the cucumber matchsticks, and ½ the lemon juice (to taste). Toss to combine and season. Just before serving, add the shredded green leaves and a drizzle of olive oil. In a small bowl, combine the yoghurt with the remaining lemon juice (to taste). Loosen with water or milk (optional) in 5ml increments until drizzling consistency.
MORE SUMAC
When the roast has 5 minutes to go, sprinkle over the remaining sumac spice.
HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
DINNER IS READY
Plate up the roasted veggies and the crispy halloumi, drizzle over the yoghurt, and sprinkle over the toasted nuts. Serve alongside the baby marrow salad. Well done, Chef!
Pumpkin Chunks - 200g
Baby Carrots - 120g
Sumac Spice - 10ml
Macadamia Nuts - 15g
Baby Marrow - 100g
Cucumber - 50g
Lemon Juice - 15ml
Green Leaves - 20g
Low Fat Plain Yoghurt - 50ml
Halloumi - 80g
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces and the baby carrots on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the baby marrow ribbons, the cucumber matchsticks, and ½ the lemon juice (to taste). Toss to combine and season. Just before serving, add the shredded green leaves and a drizzle of olive oil. In a small bowl, combine the yoghurt with the remaining lemon juice (to taste). Loosen with water or milk (optional) in 5ml increments until drizzling consistency.
MORE SUMAC
When the roast has 5 minutes to go, sprinkle over the remaining sumac spice.
HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
DINNER IS READY
Plate up the roasted veggies and the crispy halloumi, drizzle over the yoghurt, and sprinkle over the toasted nuts. Serve alongside the baby marrow salad. Well done, Chef!
Pumpkin Chunks - 400g
Baby Carrots - 240g
Sumac Spice - 20ml
Macadamia Nuts - 30g
Baby Marrow - 200g
Cucumber - 100g
Lemon Juice - 30ml
Green Leaves - 40g
Low Fat Plain Yoghurt - 100ml
Halloumi - 160g
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces and the baby carrots on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the baby marrow ribbons, the cucumber matchsticks, and ½ the lemon juice (to taste). Toss to combine and season. Just before serving, add the shredded green leaves and a drizzle of olive oil. In a small bowl, combine the yoghurt with the remaining lemon juice (to taste). Loosen with water or milk (optional) in 5ml increments until drizzling consistency.
MORE SUMAC
When the roast has 5 minutes to go, sprinkle over the remaining sumac spice.
HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
DINNER IS READY
Plate up the roasted veggies and the crispy halloumi, drizzle over the yoghurt, and sprinkle over the toasted nuts. Serve alongside the baby marrow salad. Well done, Chef!
Pumpkin Chunks - 600g
Baby Carrots - 360g
Sumac Spice - 30ml
Macadamia Nuts - 45g
Baby Marrow - 300g
Cucumber - 150g
Lemon Juice - 45ml
Green Leaves - 60g
Low Fat Plain Yoghurt - 150ml
Halloumi - 240g
ROAST
Preheat the oven to 200°C. Spread the pumpkin pieces and the baby carrots on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the baby marrow ribbons, the cucumber matchsticks, and ½ the lemon juice (to taste). Toss to combine and season. Just before serving, add the shredded green leaves and a drizzle of olive oil. In a small bowl, combine the yoghurt with the remaining lemon juice (to taste). Loosen with water or milk (optional) in 5ml increments until drizzling consistency.
MORE SUMAC
When the roast has 5 minutes to go, sprinkle over the remaining sumac spice.
HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
DINNER IS READY
Plate up the roasted veggies and the crispy halloumi, drizzle over the yoghurt, and sprinkle over the toasted nuts. Serve alongside the baby marrow salad. Well done, Chef!
Pumpkin Chunks - 800g
Baby Carrots - 480g
Sumac Spice - 40ml
Macadamia Nuts - 60g
Baby Marrow - 400g
Cucumber - 200g
Lemon Juice - 60ml
Green Leaves - 80g
Low Fat Plain Yoghurt - 200ml
Halloumi - 320g
Woolies Products in this dish
