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Feta & roasted roots with chilli, orange and cumin butter

Feta & roasted roots with chilli, orange and cumin butter

By Mila Dao
10’ Prep time
45’ Cook time
55’ Total time
655 Calories
2 Serving

Summary

Transform the simplest root veginto something special with the addition of a buttery chilli, orange and cumin sauce.
Mila Dao 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

Place the vegetables, feta and pittas on plates and serve, drizzled with the hot dressing.

Ingredient

  • Cumin seeds
    Cumin seeds
    1 tsp
  • Essential white pittas
    Essential white pittas
    2
  • Essential greek feta
    Essential greek feta
    75 grams
  • Essential red onions
    Essential red onions
    2
  • Essential carrots
    Essential carrots
    300 grams
  • Essential unsalted butter
    Essential unsalted butter
    1 grams
  • Essential vegetable oil
    Essential vegetable oil
    1 tbsp
  • Essential parsnips
    Essential parsnips
    250 grams
  • Essential pure clear honey
    Essential pure clear honey
    1 tsp
  • Cooks’ ingredients red chilli paste
    Cooks’ ingredients red chilli paste
    2 tsp
  • Essential orange
    Essential orange
    1

Nutrition Facts

View nutrition facts
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