Cumin Roasted Vegetables

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Methods

  1. Preheat oven to 180C/350 F and scatter the new potatoes, red onion chunks, parsnips and carrots on a couple of baking trays.
  2. In a small bowl combine the olive oil, ground cumin, cumin seeds and salt.
  3. Drizzle over the vegetables and ensure they’re evenly coated.
  4. Place in oven for 40 minutes.
  5. Line the plate with rocket leaves and add some puy lentils on top.
  6. Top with the roasted vegetables, and scatter with the Masala and Sweet Chilli Mix.

 

Recipe Info

Serves 4 people

Prep: 10 mins

Cooking: 40 mins

Ingredients

500g new potatoes (halved)

1 red onion (cut into chunks)

4 parsnips (peeled and quartered)

6 medium sized carrots (peeled and quartered)

250g cooked puy lentils

5 tablespoons of extra virgin olive oil

1 1/2 teaspoons of ground cumin