Preheat the oven to 180°C, gas mark 5.

Line an oven tray with baking/parchment paper.

Peel the parsnips and then cut into roughly even-sized medium chunks.

Place parsnips onto the baking tray and coat generously with the garlic olive oil, add the cumin and coriander seeds.

Add salt and pepper to desired amount.

Fully coat the parsnips in the mixture until they are fully covered.

Spread them out in the tray to ensure they have enough room to cook through and then let them cook for 30 minutes.

Whilst they are cooking, zest and juice the orange. Add the honey and fully mix together with the orange juice and zest.

Once the parsnips have cooked, remove from the oven and pour the orange and honey mixture over them until fully coated.

Place back in the oven and cook for a further 10 minutes.

Remove the parsnips and give them a good shake in the glazed mixture and then place on your serving dish.

Crumble the feta over them, sprinkle the pomegranate seeds and the chopped coriander to complete your garnish and then serve.