Rory O'Connell's carrot, halloumi and dill cakes with tahini sauce and sumac

250g carrot, coarsely grated

250g Halloumi, coarsely grated

1 egg, beaten

4 tbsp dill, chopped

60g plain flour

1 heaped tsp cumin seeds, roasted and coarsely ground

1 tsp paprika

sea salt

freshly ground pepper

extra virgin olive oil, for frying

For the tahini sauce:

125g tahini paste

1 garlic clove, peeled and minced

pinch of salt, plus more to taste

juice of 1 lemon, plus more to taste

120ml water

sumac, to serve