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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sumac Pumpkin & Baby Carrots?
The preparation time for Sumac Pumpkin & Baby Carrots with crispy halloumi & toasted macadamia nuts is between 25 and 40 minutes.
What is the total time required to make Sumac Pumpkin & Baby Carrots with crispy halloumi & toasted macadamia nuts?
The total time required to make Sumac Pumpkin & Baby Carrots with crispy halloumi & toasted macadamia nuts is between 45 and 60 minutes.
How many servings does Sumac Pumpkin & Baby Carrots provide?
4 servings
What are the main ingredients in Sumac Pumpkin & Baby Carrots?
Baby Carrots, Baby Marrow, Cucumber, Green Leaves, Halloumi, Lemon Juice, Low Fat Plain Yoghurt, Macadamia Nuts, Pumpkin Chunks, Sumac Spice
What is the nutritional information of Sumac Pumpkin & Baby Carrots?
Calories: 634, Carbs: 44 grams, Fat: grams, Protein: 30 grams, Sugar: 17.4 grams, Salt: 604 grams
How do I prepare Sumac Pumpkin & Baby Carrots?
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). 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! 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.
What should be prepared from my kitchen to make Sumac Pumpkin & Baby Carrots?
Baby Carrots, Baby Marrow, Cucumber, Green Leaves, Halloumi, Lemon Juice, Low Fat Plain Yoghurt, Macadamia Nuts, Pumpkin Chunks, Sumac Spice
How many calories does Sumac Pumpkin & Baby Carrots have?
634 calories
How much fat content does Sumac Pumpkin & Baby Carrots have?
grams
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