Hot dressed sweet potato, fennel & feta parcels

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Sarah Cook

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Recipe by Sarah Cook

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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.

STICKY GINGER AND SESAME MIX

Mix together 85ml sunflower oil with 1 tbsp toasted sesame oil, 3 tbsp runny honey, 3 tbsp dark soy sauce, 2 tsp Chinese 5-spice powder, 2 tbsp sesame seeds and a finger-length piece of ginger, finely grated. Marinate veg, then barbecue until cooked -the times will vary depending on what veg you choose, and serve with some sweet chilli sauce on the side.

PER SERVING

454 kcalories, protein 12g, carbohydrate 40g, fat 29 g, saturated fat 9g, fibre 6g, salt 1.52 g

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• recipes

  13 June 2009

  recipes rated and commented on this recipe

  

  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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• weeble cooks

  04 October 2009

  weeble cooks rated and commented on this recipe

  

  Really enjoyable

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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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Difficulty and servings

Serves 1

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian

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)

PER SERVING

454 kcalories, protein 12g, carbohydrate 40g, fat 29 g, saturated fat 9g, fibre 6g, salt 1.52 g

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