Hot Dressed Sweet Potato Fennel and Feta Parcel
|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)|
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.