Hot dressed sweet potato, fennel & feta parcels

Hot dressed sweet potato, fennel & feta parcels

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 1

Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
454
protein
12g
carbs
40g
fat
29g
saturates
9g
fibre
6g
sugar
16g
salt
1.52g

Ingredients

  • 1 sweet potato, peeled and cut into wedges
  • ½ small fennel bulb, sliced
  • 1 tbsp orange juice, plus a grating of zest
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp runny honey
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp walnuts, roughly chopped
  • 50g feta cheese, crumbled (or any salty, soft vegetarian cheese)

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Method

  1. Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
  2. Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
  3. Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta – the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

Recipe from Good Food magazine, May 2009

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Comments

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candicelli's picture

For some reason, this did not work out when I tried it and was not tasty at all. I followed the recipe exactly, except for barbecueing. Feta became rubbery and I don't think I will be trying fennel again. First time a Good Food recipe hasn't worked for me!

clairesorrell's picture
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Fantastic and very filling, even satisfied the man in my life! I doubled the ingredients and cooked this in the oven at 200C for about 35/40mins. Removed foil for last 10 mins.

sammarlowuk's picture

This was really delicious. I substituted pumpkin for the sweet potato, gave the orange juice a miss, and used chilli oil instead. I baked it in the foil "bowl" on a baking tray and 160C fan forced and it took about an hour. I think the cooking time could be reduced if the pumpkin was in smaller pieces... I bet it's even better on the barbecue!

terezap's picture

Hi, do you cook it in the oven also in the foil, or just on a tray?
Thank you :-)

paulacw's picture
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Delicious! Impressive and easy!

giordifer's picture
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Excellent. I cooked it three times in the oven and it is a hit each time. I have also tried it with normal potato and have added pumpkin. It is very easy to make and I will definitely do it on the BBQ.

ade_in_the_kitchen's picture
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Delicious. It went down a storm at a recent BBQ. Easy to make and very rewarding result.

danicquinn's picture
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Very nice - I cooked it in the oven as a light lunch. It would be helpful to have guidance re: oven temperature, if possible?

globaholic's picture
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Great dish. I also did it in the oven and served warmish. Huge hit with all our guests.

hildabeth's picture
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I have done this a couple of times now and LOVE it, the feta is perfect. I don't really follow the recipe, just use either butternut squash or sweet potato, red onion and whatever other veg I fancy and put it with couscous.

weeble's picture
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Really enjoyable

bonney-blythe's picture
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Very popular with the vegetarians at our BBQ. We didn't have a lot of time or space so I cooked the parcels in the oven and then kept them warm on teh BBQ. Several people asked for the recipe.

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