Author: Arun Kumar

Name: Merguez Roasted Roots with Prunes and Chestnuts
Total time: 45 min
Yield: 4-6
Ingredients: FOR THE MERGUEZ SPICE MIX; 1 TSP CUMIN SEEDS; 1 TSP CARAWAY SEEDS; 1 TSP CORIANDER SEEDS; 1 TSP FENNEL SEEDS; 1 TSP PAPRIKA; 1 PINCH CAYENNE PEPPER; 2 TWISTS OF CRACKED BLACK PEPPER; FOR THE ROASTED ROOTS; 1 SWEDE AND 2 PARSNIPS; 4 CARROTS; 3 TBSP EXTRA-VIRGIN OLIVE OIL; 100G COOKED CHESTNUTS, CRUMBLED; 100G PRUNES, ROUGHLY CHOPPED; ZEST AND JUICE OF 1 LIME; A HANDFUL OF DILL, TO SERVE

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