Feta & roasted roots with chilli, orange and cumin butter

Feta & roasted roots with chilli, orange and cumin butter

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

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Vegetarian3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g Essential Parsnips, cut lengthways into 4 wedges
  • 300g Essential Carrots, cut lengthways into 4 wedges
  • 2 Essential Red Onions, each cut into 8 wedges
  • 1 tbsp Essential Vegetable Oil
  • 75g Essential Greek Feta, sliced
  • 1 tsp cumin seeds
  • 1 Essential Orange, zest and juice
  • 2 tsp Cooks’ Ingredients Red Chilli Paste
  • 1 tsp Essential Pure Clear Honey
  • 1g Essential Unsalted Butter
  • 2 Essential White Pitta, lightly toasted


  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.

Cook’s tip

This red chilli paste is a useful alternative to fresh red chillies and provides a good hit of chilli flavour in an instant. Add as much or as little as you like. 


Typical values per serving when made using specific products in recipe


2,744kJ/ 655kcals



Saturated Fat












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