Nigella Lawson roast vegetables with cumin and fennel seeds recipe on Nigella’s Cook, Eat, Repeat

Nigella Lawson served up tasty roast vegetables with cumin and fennel seeds on Nigella’s Cook, Eat, Repeat.

The ingredients are: 400g leeks (trimmed weight), cut into 3cm logs, 2–3 red peppers, seeds removed and cut into large bite-sized pieces, 200g cherry tomatoes, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp sea salt flakes (or ½ tsp fine sea salt), 3 tbsp olive oil, 2 tbsp orange juice, plus extra if needed and 150g radishes.




See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon now.

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