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Roast parsnips and cauliflower with crunchy panko sumac crumbs and feta
Serves 4 Starters and mains
Ingredients
- 2tsp sea salt flakes
- 250g baby parsnips, peeled and halved lengthways
- 1 medium cauliflower, broken into florets and small leaves
- 3tbsp extra virgin olive oil
- 40g panko breadcrumbs
- 1tbsp ground sumac
- ½tsp chilli powder
- ½tsp fennel seeds, lightly toasted and finely crushed
- 150g feta, broken into small pieces
Method
Preheat the oven to 190C/170C F/Gas 5. Bring a saucepan of water to the boil and add the sea salt. Add the parsnips and blanch for 2 minutes, then add the cauliflower and blanch for 1 minute. Drain well, transfer to a shallow roasting tin and coat with the oil. Roast for 5 minutes.
Mix the panko crumbs, sumac, chilli powder and crushed fennel seeds in a bowl. Add the feta to the vegetables, then toss the panko mix into the roasting tin to evenly coat the vegetables and feta and roast until tender and golden.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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