Ingredients
Method
1.Preheat the oven to 200°C.
2.Place the carrots and parsnips in a large roasting dish. Drizzle with oil and sprinkle with sumac. Toss to coat and then arrange in a single layer.
3.Cook for 30-40 minutes until the vegetables are tender.
4.Serve the vegetables on a platter with the crumbled feta and top with chopped coriander leaves and a sprinkle of sea salt.
Note
- Lamb, fish or chicken are perfect accompaniments for this full-flavoured dish. – Per serve: Energy: 207kcal, 867kj Protein: 5.7g Fat: 16.2g Saturated fat: 5.3g Cholesterol: 17mg Carbohydrate: 6g Fibre: 3.7g Sodium: 314mg