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Ingredients
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
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,744kJ/ 655kcals
Fat
26g
Saturated Fat
11g
Carbohydrates
80g
Sugars
36g
Fibre
18g
Protein
17.5g
Salt
1.6g
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