Feta & roasted roots with chilli, orange and cumin butter
Feta & roasted roots with chilli, orange and cumin butter
55 minutes
Prep Time10 minutes
Cook Time45 minutes
Serves2
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Ingredients
Method
1
Preheat the oven to 220ºC, gas mark 7. Put the parsnips, carrots and onions in a roasting tin and drizzle with the oil. Season, then shake the pan until the vegetables are coated. Roast for 35-40 minutes, until golden and tender. Place the feta slices on top and return to the oven for 5 minutes.
2
Heat a small, dry saucepan, add the cumin and toast for 30 seconds until aromatic. Stir in the orange zest and juice, chilli paste, honey and butter. Heat gently until the butter has melted, then increase the heat until the dressing is bubbling. Cook for 2-3 minutes until turning slightly syrupy.
3
Place the vegetables, feta and pittas on plates and serve, drizzled with the hot dressing.
