Roasted Root Jumble with Feta Cheese

Aarti serves this vegetable dish over soft polenta for a hearty supper.
  • 2 tsp ground cumin
  • 115g feta cheese, crumbled
  • 2 large carrots, peeled, cut into 1cm rounds
  • 1 large lemon, cut into 1cm slices
  • 1 large red onion, cut into 1cm wedges
  • 1 large fennel bulb, cut into 1cm wedges
  • Salty and freshly ground black pepper
  • 3 tbsps extra-virgin olive oil
  • 1 1/2 tbsp ground coriander
  • Minced fresh coriander or parsley, to garnish

Preheat the oven to 190°C / gas mark 5.

In a small bowl, whisk together the ground cumin, ground coriander and olive oil. Add half a teaspoon of salt and a generous grinding of black pepper.

Lay the fennel, red onions, lemons and carrots in a baking dish. Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelised and soft, another 15 minutes.

Cook's Note: I serve this over a simple soft polenta. Delicious and hearty!

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