|
Hot Dressed Sweet Potato, Fennel & Feta parcels |
Printer Friendly Copy |
 |
|
| Serves 1 |
Prep 10 mins |
Cooking 45 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 sweet potato, peeled and cut into wedges
½ small fennel bulb, sliced
1 tbsp orange juice, plus a grating of zest
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)
|
|
-
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.
-
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.)
-
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.
|
|
DAILY
DINNERS 
