Recipes
Roasted baby kumara, halloumi, tahini
20 minutes
Preparation time
40 minutes
Cooking time
4 serves
Serves
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
1 lemon, juiced
2 tbsp olive oil
150 ml warm water
Salt flakes and pepper to taste
¼ cup roughly chopped parsley
To serve
200 g halloumi, diced
Method
Roasted kumara and pumpkin
- Preheat the oven on Fan Plus at 190°C and select Crisp function.
- Toss the kumara and pumpkin in oil and season.
- Transfer the kumara and pumpkin to a gourmet oven dish and place in oven on shelf level 2.
- Roast for 30 minutes or until cooked through and golden, toss occasionally during cooking.
Tahini dressing
- In a medium bowl, whisk together tahini, garlic, lemon and olive oil
to combine. - Gradually whisk in warm water (add more if needed for consistency), season to taste and add chopped parsley.
To serve
- 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.
- Place the vegetables in a serving dish and sprinkle over the hazelnuts.
- Spoon the dressing over the vegetables and top with the grilled haloumi and serve.
Additional appliance method
Oven with AirFry
- Miele’s new AirFry function (available in selected ovens) creates crispier results compared to using the regular Fan Plus setting.
- This recipe can be cooked using the same setting as above but using AirFry. Cooking times may be reduced.
Hint and tips
- The halloumi can be omitted to make this dish vegan.
- Roast the hazelnuts in the oven on Fan Plus at 160°C for 15 minutes.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.