BBQ sweet potato and fennel parcels
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Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins)
$2.80 per serve
(at time of publication)
Full ingredients list:
600g sweet potato, cut into thin slices
2 small fennel bulbs, sliced
1 small red onion, sliced
1 tablespoon olive oil
1/2 cup (100g) reduced-fat ricotta, crumbled
1/3 cup (40g) chopped raw walnuts
mixed salad leaves, to serve
1/2 cup fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons chives, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Heat barbecue hotplate to medium-high heat. Cut out 4 x 30cm square pieces of foil and 4 squares of non-stick baking paper. Layer baking paper on top of each foil piece to create 4 double-layer squares. Place sweet potato, fennel and red onion in the centre of each. Drizzle with oil and season with cracked black pepper. Fold edges in to seal parcels tightly.
Step 2 Cook parcels on the barbecue hotplate with the lid closed for 30–35 minutes, or until the vegetables are tender.
Step 3Make dressing: Combine all ingredients in a small jar. Seal jar and shake well to combine.
Step 4Open parcels and drizzle with the dressing. Scatter with ricotta and chopped walnuts, and serve with mixed salad leaves.
About this recipe
First published: April 2016