You are here

Hot Dressed Sweet Potato Fennel And Feta Parcel

Chef.Foodie's picture
Ingredients
  Sweet potato 1 , peeled and cut into wedges
  Fennel bulb 1⁄2 Small, sliced
  Orange juice 1 Tablespoon
  Grated lemon zest 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Red wine vinegar 2 Teaspoon
  Runny honey 1 Teaspoon
  Chopped flat leaf parsley 1 Tablespoon
  Walnuts 1 Tablespoon, roughly chopped
  Feta/Any salty, soft vegetarian cheese 2 Ounce, crumbled (50 Gram)
Directions

1. Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle, 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 parcel on the rack over the hottest part of the barbecue, then 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 potato is cooked, carefully open the top of the parcel, then 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 remaining feta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Barbecue
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
2

Rate It

Your rating: None
4.017645
Average: 4 (17 votes)