Hot dressed sweet potato, fennel & feta parcels

Hot dressed sweet potato, fennel & feta parcels

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

Difficulty and servings

Easy

Serves 1

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian

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.
Try

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.

Good Food Vegetarian Summer

Good Food Vegetarian Summer magazine is on sale from 13 May, packed with over 100 inspirational recipes - from easy everyday meals to smart menus and dishes to entertain - £3.20 from stores or call 0844 826 7327.

SPICY LIME AND CORIANDER MIX

Finely chop the stalks and leaves from a small bunch of coriander and mix with the juice and zest 2 limes, 250ml yogurt, 2 deseeded and finely chopped red chillies and lots of seasoning. Marinate the veg in two-thirds of the yogurt mix, then barbecue, and serve drizzled with the remaining lime and coriander yogurt.

ON THE SIDE

Barbecued marinated vegetables make great accompaniments. Thickly slice sweet potatoes, aubergines, courgettes and red onions, then mix with fat asparagus spears and small corn cobs - you'll need about 1.2 kg mixed veg to serve 6 people. Then marinate for a couple of hours in one of the mixes below.

PER SERVING

454 kcalories, protein 12g, carbohydrate 40g, fat 29 g, saturated fat 9g, fibre 6g, sugar 16g, salt 1.52 g

Recipe from Good Food magazine, Vegetarian Summer 09.

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Latest comments and suggestions

  • Binder photo recipes

    13 June 2009

    recipes rated and commented on this recipe

    5 stars

    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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  • Binder photo weeble cooks

    04 October 2009

    weeble cooks rated and commented on this recipe

    5 stars

    Really enjoyable

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  • Binder photo bethy

    20 August 2010

    bethy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo globaholic

    06 May 2011

    globaholic rated and commented on this recipe

    5 stars

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

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  • Binder photo danicquinn

    04 June 2011

    danicquinn rated and commented on this recipe

    4 stars

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

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  • Binder photo Ade Dalziel

    27 August 2011

    Ade Dalziel rated and commented on this recipe

    5 stars

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

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  • Binder photo daniela

    17 January 2012

    daniela rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Paula

    10 June 2012

    Paula rated and commented on this recipe

    5 stars

    Delicious! Impressive and easy!

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  • Binder photo TerezaP

    13 June 2012

    TerezaP commented on this recipe

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

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  • Binder photo Sammie

    27 June 2012

    Sammie commented on this recipe

    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!

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  • Binder photo Sorrell

    09 August 2012

    Sorrell rated and commented on this recipe

    5 stars

    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.

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  • Binder photo candicelli

    10 August 2012

    candicelli commented on this recipe

    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!

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Difficulty and servings

Easy

Serves 1

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian

Ingredients

Print this recipe
Add to your binder

PER SERVING

454 kcalories, protein 12g, carbohydrate 40g, fat 29 g, saturated fat 9g, fibre 6g, sugar 16g, salt 1.52 g

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